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.