Preheat the oven to 375 degrees F and grease a 26cm spring form pan then line the bottom of it with parchment paper. Grease the parchment paper then set aside.

In the bowl of a stand mixer or in a large bowl with a hand mixer, whisk together the egg yolks and 2 tbsp of water together until foamy. Add approximately two-thirds of the sugar and vanilla extract and whip until the sugar has melted and the mixture is very creamy, approximately 2 minutes.

In another bowl beat the egg whites until very stiff. Add the remaining one-third of sugar and beat again until combined. Set aside. In a small bowl, sift together the spelt flour, tapioca flour, baking powder and salt. Gently pour the egg white mixture on top of the egg yolk mixture and then add the flour mixture on top of the egg white mixture. Gently fold until just combined.

Pour the mixture into the spring form pan and spread evenly. Bake for 20 minutes or until light golden brown. Remove from the oven and let cool on a wire rack before removing from the spring form pan. To remove from the spring form pan run a small, sharp knife around the perimeter before unlocking the sides of the pan. Flip upside down and remove the parchment paper. Flip the cake right side up and let cool completely before slicing and filling.

In a small bowl mix the gelatin and water with a whisk. Set aside for a few minutes until it starts to swell and thicken. Using a double boiler or small pot with a little bit of water under the bowl, melt and mix the gelatine on medium/low heat until clear. Set it aside to cool until it is no longer hot, but still liquid.

In a medium bowl mix the yogurt, milk, sugar, vanilla extract and lemon juice until combined. Add the warm gelatine in a small stream while whisking and mix until well blended. Chill in the fridge to thicken. In a medium bowl whip the whipping cream until stiff peaks. Put the bowl in the fridge to keep cool.

Wash and drain the strawberries. Reserve 6 strawberries for decoration. Cut the remaining strawberries in half or quarters (for larger berries). Once the yogurt mixture thickens to a pudding consistency, remove it from the fridge and fold in the strawberries and whipped cream.

Cut the completely cooled cake into two thin layers. I find this is easiest using a long serrated bread knife and turning the cake as I go. Place the bottom layer on a serving plate or other serving dish. Place and close the springform ring around the bottom layer (clean the ring first if you haven't already). Gently pour the strawberry yogurt mixture on top of the bottom layer and spread gently and evenly. Place the top cake layer on top. Cover tightly and chill in the fridge until it is well set (a couple hours to overnight).

Slide a small, sharp knife around the cake to release the springform ring from the cake. Whip the the whipped cream and icing sugar to stiff peaks then use a small amount as a thin coating around the outside edges of the cake. Reserve 1/2 cup in a piping bag with whatever tip you like and spread the remaining whipped cream on the top of the cake. Sprinkle the cake with the shaved chocolate, pipe 12 florets on top and slice the reserved 6 strawberries in half then place the strawberry slices on top of the florets.