Yoghurt, rasberry and white chocolate cake
This easy-to-make recipe brings out white chocolate flavours and fruity notes. The sponge base, made with yoghurt, is deliciously light and a perfect base for any fruit flavour. You can swap the raspberries for apricots, pineapple or any other sweet and sour fruit.
Beat up together.
|Mix in and beat further.|
Sieve in and mix.
Spread on a baking tray with baking sheet.
Cook into marmelade.
Cut squares of 20 x 20 cm out of the sponge cake.