Strawberry Dome Cake

A great cake recipe for any occasion:

Melt butter, set aside. Preheat oven to 180 °C. Beat sugar, water, eggs, salt, sponge mixture with hand mixer on highest speed in a high baking bowl for at least 5 minutes until fluffy. Mix flour and almond kernels together, fold into egg mixture and fold in melted butter. Smooth the sponge mixture in a cake springform pan (26 cm dia.) lined with parchment paper and bake on the bottom rack for about 40 minutes. Then turn out onto a cake rack and cool. Stir the jam with half of the liqueur and place 1 tbsp. of it in a parchment piping bag. Cut sponge cake horizontally into three layers. Spread one with jam, place the second one on top. Set aside a quarter of the washed strawberries for decoration, finely chop the rest. Whip the cream with vanilla sugar, cream stiffener and remaining maraschino until very stiff, refrigerate half of it. Crumble the almond macaroons, mix with crushed strawberries and remaining whipped cream, spread like a dome on the layered sponge cake layers. Score the third layer up to the center, place it on the filling and press it a little smooth. Spread chilled whipped cream all over the cake, using the parchment piping bag to draw very thin lines of jam over the whipped cream. Decorate with remaining strawberries, lemon balm and mint leaves.

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