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.

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.