Try this delicious cake recipe:
For the sponge cake, separate eggs. Whip the egg whites until very stiff. Add sugar, vanilla sugar and salt. Fold in yolks. Sift cornstarch, cocoa, flour and baking powder onto the egg mixture and fold in. Line the bottom of a cake springform pan with parchment paper. Pour the sponge mixture into it and smooth it out. Bake in the oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 15-18 minutes. Remove the sponge cake base from the mold, peel off the parchment paper on the spot. Rinse and clean the strawberries and chop them, except for the ones for decorating. Mix cornstarch with a little bit of juice until smooth. Bring remaining juice and sugar (1) to a boil. Stir in staeke, fold in strawberries and cool. Whip cream, vanilla sugar and sugar (2) until stiff, add cream thickener. Cut cooled sponge cake horizontally twice. Drizzle individual layers with liqueur. Place cake ring around the bottom cake layer, spread strawberry compote evenly on the cake layer and spread a quarter of the whipped cream on top. Cover with a second layer. Spread this with warmed jam. Spread another quarter of the whipped cream evenly on top, cover with the last base and press lightly until smooth.
Spread cake all around with whipped cream, except for a little bit for decorating. Peel off small curls of the chocolate with a peeler and decorate the edge of the cake with them.
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