The base of the cone: melted in the butter, add the rum and vanilla and then the mixture was cooled (but remain soft). Almonds are ground and mixed with flour and 3/4 cup sugar. Egg whites are broken down with the salt. Then gradually add the remaining sugar and mix on hard snow. In this mixture of 3 stages, one after another, add the flour and butter mixture, as flour is final. Again nice mix. The dough is placed in covered with parchment paper greased form, flattens the surface. Baked at 180 C for about 40 minutes until golden in color. Once cool completely from the base cut 8 oval with length 7.5 cm. Each oval is cut out on one side of the cone and then smoothed in order to obtain a tilted (rounded) surface. Finished bases are covered thoroughly with Chocolate glaze: All the ingredients are broken down to form smooth. Used immediately or stored in the refrigerator for up to 3 days. Before use, allowed to warm to room temperature. Put it in a lot of glaze. Then take the almond shavings and, starting from the bottom of the cone, pinned onto flake after flake staggered. So - row after row. Then immediately placed in a freezer to firm. Arrange on the finished cake and decorate it with additional long chocolate shavings (to imitate pine needles).