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.

Level:: Medium

375 g

Whole egg(s)
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.

Q.S.

Lemon zest
300 g

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.

500 g

Fresh raspberries
400 g

Sugar
6 g

Pectin

Cook into marmelade.

Q.S.

Callebaut Fillings - Crema W2 - 5kg Bucket

Glaze.

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.