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Place the milk and vanilla pod in a saucepan and bring to a simmer. Remove from heat and let it infuse for at least an hour before straining.
In a large bowl, whisk the egg yolks and sugar together until light and fluffy.
Add the vanilla extract, rum, orange blossom water and orange zest and mix well.
Add the melted butter in two times, whisking well after each addition.
Sift in the flour and whisk just until combined.
Gradually add the strained vanilla milk to the mixture, whisking well to ensure a smooth batter.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Fold the meringue into the mixture in 3 times, gently breaking the meringue with a rubber spatula. The batter will be thin, and small lumps of meringue floating on top are normal—this helps create the distinct layers.
Pour the batter into a 9-inch pan with a removable bottom (or springform), lined with parchment paper. Sprinkle flaked almonds and pearl sugar on top. Bake at 160°C for about 35 minutes until golden brown (I used a low-fan mode). The cake will be slightly jiggly when you take it out of the oven.
Let the cake cool completely, then refrigerate for at least 2 hours before slicing. Dust the the cake with icing sugar and grate fresh orange zest on top.