Knead almond paste for a few seconds to form a ball. Roll out on a surface covered with powdered sugar to prevent sticking. Roll about 1/8 inch thick.

Brush cake with rum or cherry brandy to help almond paste stick to the cake.

Place almond paste on top of cake.

Make the royal icing by beating icing sugar, meringue powder, water, almond and vanilla extract together in a bowl until well mixed and fluffy.

Spread a layer of icing over the almond paste. Let harden before cutting.