Bianco rosso
(Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)
New
Yoghurt sponge
| Ingredients | Preparation |
|---|---|
|
375 g
eggs
375 g sugar |
Beat up together. |
| 250 g yoghurt | Mix in and beat further. |
|
300 g
flour
40 g baking powder 150 g almond powder |
Sieve in and mix. |
|
zest of lemon
300 g sun flower oil frozen raspberries (your desired amount) |
Mix in. |
| Spread on a baking tray with baking sheet. Sprinkle the raspberries on top and bake for ca. 15 min. at 180°C. | |
Raspberry marmelade
| Ingredients | Preparation |
|---|---|
|
500 g
raspberries
400 g sugar 6 g pectine |
Cook into marmelade. |
Bianca crème
| Ingredients | Preparation |
|---|---|
| Callebaut® Creme dell’artigiano Bianca V00-OH35-ITWNV |
Assembly
| Ingredients | Preparation |
|---|---|
| Cut squares of 20 x 20 cm out of the sponge cake. Spread a layer of raspberry marmelade on top. Finish with a layer of Bianca crème. Finish with fresh raspberries, white chocolate decorations, etc. | |
