Preheat the oven to 185 °C (top and bottom heat). Line a springform pan (26 cm) with baking paper (do not grease the edges).
Scrape out the pulp of the vanilla pod and mix with the flour, nuts, cornstarch and baking powder. Beat the eggs with the sugar until creamy. At least 5 minutes with the food processor with the hand mixer possibly a little longer. Carefully fold the flour into the mixture, alternating with the oil.
Bake in the oven on the second setting from the bottom for about 25-30 minutes (test with a stick). Allow the cake to cool slightly and remove from the pan.
Spread with strawberry jam. The cake can also be cut through, and inside also spread with jam.
Then put the cake back into the clean mold, top with strawberries. Prepare the cake glaze according to the instructions on the package and pour over the strawberries. (I always use half the sugar here, it’s perfectly enough).
Let the cake cool in the refrigerator. Whip the cream before serving and either decorate the whole cake with it or just individual pieces of cake.
Preparation Tip:
For brushing, the jam can be mixed with strawberry liqueur.
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