Baumkuchen Cake with Strawberries

A simple but delicious cake recipe:

2 eggs whole, separate the remaining eggs. Beat the egg whites until creamy. Beat butter until creamy. Add sugar, vanilla sugar, 2 whole eggs, 4 egg yolks and rum. Combine flour, cornstarch and baking powder and gradually fold in. Fold the stiffly beaten egg whites into the batter.

Grease a cake springform pan (diameter approx. 28-30 cm) or line with parchment paper. Preheat the oven – heat circulating air approx.

175 °C , top and bottom heat approx. 190 °C .

Spread 3-4 tablespoons of dough evenly on the pan and bake until light yellow.

Then spread 3 tablespoons evenly on the baked dough layer and bake again. Continue in this way until the dough is used up (takes about 1 hour). Bake the first 3 to 4 layers with top or convection and bottom heat. Bake the remaining layers only with broiler or top heat.

Cool the Baumkuchen base well. In the meantime, melt the cooking chocolate in a water bath, dip 16 strawberries halfway into the liquid cooking chocolate, remove and let the cooking chocolate set.

Spread the base with jam and top with preferably whole strawberries. Melt and bubble the cake glaze with liquid (1/2 raspberry juice, 1/2 water), mold over the strawberries and dress.

Spread the edge with whipped cream and garnish with toasted almond flakes. Top with whipped cream, strawberries and fresh mint leaves.

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