In a small saucepan add the butter and melt over medium heat. Once the butter begins to simmer, turn down to medium-low and simmer until brown bits begin to rest on the bottom of the pan and the butter starts to smell nutty, about 10 minutes. Turn down the heat if it's browning too quickly. Pour into a clean bowl and place in the freezer for 5 minutes, or until just solid. Stir briskly just before adding to flour mixture.

Sift the flour, sugar and baking powder 3 times and set aside.

Preheat the oven to 350 degrees F. Grease a 13x9 glass baking dish and set aside.

In the bowl of an electric mixer beat the egg whites and salt until stiff. Add the flour mixture along with the milk, vanilla extract, almond extract and brown butter. Beat on on medium-high for 1 minute. Pour into prepared baking dish and spread to the edges.

Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool in the pan for 10 minutes, then turn out and cool completely.

Add the goat cheese, heavy cream and vanilla to the bowl of a food processor and process until smooth. Remove to a bowl and refrigerate until ready to use.

Add the berries, rum, honey and water to a clean food processor bowl and process until smooth. Strain into a clean bowl, pressing the solids and discard seeds. Refrigerate until ready to use.

Use a 3 inch round cookie cutter and cut out 8 circles of cake. Using a tablespoon, run a smear of goat cheese cream on each of 8 plates. Top with the cake and drizzle with the blackberry sauce. Add a fresh blackberry or 2 to each plate and serve.