Melt 250 g butter. Mix semolina with 2 tablespoons of flour, baking powder and 1 sachet of vanilla sugar. Mix the sour cream and 350 g sugar with the whisks of the mixer. Stir in the melted butter and the semolina mixture.
Leave to soak for about 15 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Grease a springform pan (26 cm Ø) and dust with flour. Whip the semolina mixture again with the whisks of the mixer for 2-3 minutes, put it into the springform pan and smooth it down. Bake in the hot oven for about 45 minutes.
Meanwhile, caramelise 75 g sugar with 1 tablespoon of water in a pot, stirring constantly, until golden brown. Deglaze with orange juice and rum and boil down at low heat for 7-10 minutes to a thick syrup.
Take out the cake and prick it several times. Drizzle the syrup over the cake while it is still hot and let it cool down.
For the strawberry sauce, wash, clean, drain and chop the strawberries. Puree half the strawberries and 1 packet of vanilla sugar with a hand blender. Remove the cake from the tin. Serve with strawberry sauce and the rest strawberries.