Recipe: Fruity Strawberry Cake

INGREDIENTS

For the whole cake

  • 420 g spelt flour type 630
  • 230 g erythritol
  • 180 g rapeseed oil
  • 240 ml soy milk
  • 4 eggs
  • ½ pck. baking powder
  • a little vanilla flavouring
  • 150 g strawberry jam
  • 2 Chiefs Protein Bar Strawberry
  • 200 g white chocolate
  • 50 g brittle
  • 150 g strawberries
For the dough, mix all the ingredients together (420 g spelt flour type 630, 230 g erythritol, 180 g rapeseed oil, 240 ml soy milk, 4 eggs, ½ pck. baking powder, a little vanilla flavouring). Grease a 26 cm springform pan and pour in the batter. Bake at 180 °C for 40–50 minutes, then leave to cool well.
Divide the cake with a knife into two parts and spread the bottom half with strawberry jam. Chop the Chiefs® Protein Bar Strawberry into cubes and spread on the cake base. Place the top half of the cake on top and press down.
Melt the chocolate in a bain-marie and pour over the cake. Chop the Chiefs® Protein Bar Strawberry into cubes and spread over the cake with the brittle. Quarter the strawberries and place them on the cake as a topping.

Nutritional value per serving

Calories: 398 kcal / Carbohydrates: 43 g / Protein: 10 g / Fat: 21 g