Grease a 6 inch round pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350° F.
Combine the almond flour, baking powder and salt.
Separate the eggs. With an electric mixer, beat the yolks and sweeteners until thick and lemon colored. Beat in the vanilla, almond extract and cream of tartar. Fold in the almond flour.
With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan.
Bake for 25-30 minutes until the top is light brown. Let cool.
In small mixing bowl, beat egg yolks, monkfruit sweetener until thick and lemon colored.
Place mixture in top of a double boiler over boiling water. Reduce the heat to low. Cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese and powder gelatin, beating well.
In a small mixing bowl, beat heavy or whipping cream until stiff peaks form. Fold into egg yolk mixture. Add vanilla and or coffee extract if desired. Set aside.
Slice the almond cake into 3 equal layers.
Combine the rum and espresso in a small bowl.
Spread a small amount of mascarpone mixture onto the cake base.
Using a brush, lightly coat the cake layers with the espresso mix being careful not to get them too wet. If is too wet the cake won’t be stable.
Place the first layer on top of the small amount of mascarpone mixture and top it with 1/3 of the mascarpone mixture.
Dust it with cocoa powder and place another layer of cake, repeat the process.
Coat the cake with the rest of mascarpone mixture. If it's too runny, place in the fridge for 30 minutes and then coat the cake.
Sift cocoa powder on the top to finish.
Cover and refrigerate overnight.
Mascarpone cheese can curdle with a temperature change. The whipped cream and mascarpone mixture can be chilled in the freezer before folding together to prevent any curdling.