Grease a square springform pan (24 x 24 cm Ø). Preheat the grill of the oven (electric cooker: 250 °C). Cream 250 g butter and sugar with the whisks of the mixer. Stir in the eggs one by one.
Cut the vanilla pod open lengthwise and scrape out the pulp with a knife. Stir in vanilla pulp with arrack, 1 pinch of salt and 1 pinch of nutmeg. Mix flour and starch and stir in the cream alternately.
Smooth 3-4 tablespoons of the dough in the baking tin. Bake under the hot grill on the middle shelf for 1-3 minutes until light brown. Spread another 3-4 tbsp. of dough on top and bake in the same way. Continue until the dough is used up
The Baumkuchen then has about 7 layers and is about 3 cm high. Let it cool down.
Remove the cake from the mould. Cut off approx. 5 mm from the edges of the cake all around. Cut the cake into squares (approx. 3 x 3 cm). Finely chop the chocolate. Melt slowly in a hot water bath while stirring at about 32 °C.
The temperature is best measured with the roast thermometer.
Place a cake rack on a fat pan. Place cake cubes one by one on a praline fork and dip them into the chocolate. Drain briefly and let dry. Decorate some cubes with sugar flowers or with chocolate strips.
If stored in a cool and dry place, the Baumkuchen will keep for about 2 weeks.