Place almond kernels briefly in boiling water, pour onto a sieve and drain. Press out the kernels that are in the skin. Dry almond kernels in a slightly heated oven, then grind finely.
Mix almond kernels, flour and cornstarch (maizena) well.
Beat butter and sugar in food processor until thick and creamy. Add lemon zest.
Separate eggs. Gradually add egg yolks to fat-sugar mixture, continuing to beat until combined. Sift almond-flour mixture onto this amount to prevent lumps from forming, then fold in. Add rum.
Whip egg whites until creamy and fold into prepared mixture with a whisk.
Grease a cake springform pan (diameter 26 cm). Pour in 2 tablespoons of batter and spread well on the bottom with a pastry brush. Bake in the heated oven on the top rack or under the middle rack for 2-4 minutes until golden brown.
Remove the cake pan and pour in 2 tablespoons of batter for the next layer, spread and bake. Bake more layers in this way until the batter is used up.
Remove the cake pan and cool a little on a cake rack.
Using a pointed kitchen knife, loosen the Baumkuchen from the edge of the pan and lift off the cake ring. Use a cake knife to loosen the Baumkuchen from the springform pan base and place on a cake rack to cool.
Chop the milk and white cooking chocolate and melt them separately in a warm water bath.
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