This cake begins with a Joconde base (that's an almond sponge cake for those who want to know) divided into thirds, each layer moistened with rum syrup, covered with salted caramel mousse, topped with salted caramel sauce, the sides are covered with pistachio almond praline and lastly decorated with vanilla almond macarons. With all parts fresh and handmade, this cake is not only beautiful, but tastes amazing!