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

Callebaut® ingredients

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.