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

Yoghurt sponge

Ingredients: Yoghurt sponge

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

Preparation: Yoghurt sponge

Beat up together.

Ingredients: Yoghurt sponge

  • 250 g
    yoghurt

Preparation: Yoghurt sponge

Mix in and beat further.

Ingredients: Yoghurt sponge

  • 300 g
    flour
  • 40 g
    baking powder
  • 150 g
    almond powder

Preparation: Yoghurt sponge

Sieve in and mix.

Ingredients: Yoghurt sponge

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

Preparation: Yoghurt sponge

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

Ingredients: Raspberry marmelade

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

Preparation: Raspberry marmelade

Cook into marmelade.

Bianca cream

Ingredients: Bianca cream

  • Q.S.
    FMW-R1435

Preparation: Bianca cream

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.