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

13.2 oz

Whole egg(s)
13.2 oz

Sugar

Beat up together.

8.8 oz

Yoghurt

Mix in and beat further.

10.6 oz

Flour
1.4 oz

Baking powder
5.3 oz

Almond powder

Sieve in and mix.

Q.S.

Lemon zest
10.6 oz

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.

1.1 lb

Fresh raspberries
14.1 oz

Sugar
0.2 oz

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.