Soak gelatin in cold water.
Cut vanilla beans in half lengthwise and scrape out the pulp. Bring milk with 70 g sugar to a boil. Add vanilla pulp.
Whisk egg yolks with a little hot milk until smooth, return to remaining milk in saucepan and bring to a slow boil, stirring until thick.
Pour through a sieve into a suitable bowl, add the dripping gelatin and cool on iced water. Whip 500 ml of whipped cream until stiff and fold into the cold cream.
Boil the remaining sugar with 100 ml water until the sugar has dissolved. Fold in the rum and coffee powder.
Line a cake springform pan (24 cm) with baking paper.
Cover the bottom with biscuits and drizzle lightly with the coffee glaze. Spread 1/3 of the cream evenly on the biscotti. Place a layer of biscuits on top and drizzle with coffee icing.
Spread the next third of the cream evenly on top. Place another layer of sponge cake on top, drizzle with coffee icing and spread the remaining cream evenly on top. Leave the cake to cool for about 5 hours.
Toast the almonds in a dry frying pan until golden brown. Whip the remaining whipped cream until stiff. Finely chop the chocolate.
Remove the cake from the mold. Spread a thin layer of whipped cream on the edge and press the almond kernels onto the edge.
Place the remaining whipped cream in a piping bag and pipe small rosettes onto the cake. Sprinkle the cake with cocoa