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.