A great cake recipe for any occasion:
1. finely grate chocolate. Roast nuts in a frying pan without fat. Stir soft fat and 25 g sugar until creamy, fold in egg yolks and rum in order. Whip egg whites and 1 pinch of salt until stiff, adding 25 g sugar, then fold into egg yolk mixture with nuts and grated chocolate. Spread the dough in a 24 cm cake springform pan lined with parchment paper. Bake in a hot oven at 175 degrees on the 2nd rack from the bottom for 30-35 minutes, gas 2, convection oven 150 degrees. Cool in the cake tin.
2. Soak 10 sheets of white gelatine in cold water. Clean the rhubarb, rinse, cut into diagonal pieces. Soften with the jelly, orange zest, juice and remaining sugar over medium heat with the lid closed for 5-8 min, then mash finely. Squeeze gelatine, let it melt in the puree, put puree in iced water.
Soak remaining white and red gelatine together in cold water. Rinse and clean the strawberries. Finely mash 500 g with syrup, lemon zest and juice. Squeeze the gelatine, let it melt in lukewarm water, fold in and leave to cool.
3. Whip 500 ml of whipped cream until stiff. As soon as the creams are firm, fold in half of the whipped cream. Cut the cake layer in half horizontally and place the bottom layer in the mold. Wrap the cake ring with a strip of aluminum foil to make it higher. Spread one third of the strawberry cream on the 1st cake layer, place 200 g of strawberries in it.