Menu

Bianco rosso (Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)

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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info