Beat the butter, vanilla sugar, sugar and eggs with the hand mixer on the highest setting for a few minutes until frothy.
Mix the flour, baking powder, cocoa powder and gingerbread spice and mix in briefly on a low level, alternating with the mulled wine and rum. Finally fold in the chocolate flakes.
Place the dough on a baking tray lined with baking paper, smooth it out and bake at 200 degrees (or convection oven 175 degrees) in a preheated oven for about 20-25 minutes.
Let the cake cool down. For the icing, stir the powdered sugar with mulled wine until smooth and spread evenly over the cake. Roast the almonds without fat and then spread them over the still moist glaze.