Yoghurt, rasberry and white chocolate cake

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

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.

Yoghurt, rasberry and white chocolate cake

Recipe components

Used Callebaut products

Yoghurt sponge

IngredientsPreparation
  • 375g
    whole egg(s)
  • 375g
    sugar

Beat up together.

  • 250g
    yoghurt
Mix in and beat further.
  • 300g
    flour
  • 40g
    baking powder
  • 150g
    almond powder

Sieve in and mix.

  • Q.S.
    lemon zest
  • 300g
    sunflower oil
  • Q.S.
    frozen raspberries

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

IngredientsPreparation
  • 500g
    fresh raspberries
  • 400g
    sugar
  • 6g
    pectin

Cook into marmelade.

Bianca cream

IngredientsPreparation

Glaze.

Assembly

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.