Grind the almonds to a powder and mix with the sugar. Whisk the egg whites until they form stiff peaks. Fold in the almond mixture. Place 20 muffin cups on a baking sheet and divide the mixture between them. Bake at the centre of the oven at 175°C for approx. 5 minutes. Leave to cool on a baking sheet, then remove the cakes from the cups.
Place the egg yolks in a bowl. Bring the syrup to the boil and pour it over the yolks, beating vigorously. Add the coffee powder and rum (if using) and stir until dissolved. Work in the butter/margarine until well combined.
Spread the cream over half of the cakes, then place the remaining cakes on top. Spread the tops and sides of the cakes with cream. Make a pattern in the cream with a fork. Decorate with chocolate coffee beans.
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