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:
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Medium
Yoghurt sponge
Ingredients: Yoghurt sponge
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375 gwhole egg(s)
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375 gsugar
Preparation: Yoghurt sponge
Beat up together.
Ingredients: Yoghurt sponge
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250 gyoghurt
Preparation: Yoghurt sponge
Mix in and beat further.
Ingredients: Yoghurt sponge
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300 gflour
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40 gbaking powder
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150 galmond powder
Preparation: Yoghurt sponge
Sieve in and mix.
Ingredients: Yoghurt sponge
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Q.S.lemon zest
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300 gsunflower oil
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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
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500 gfresh raspberries
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400 gsugar
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6 gpectin
Preparation: Raspberry marmelade
Cook into marmelade.
Bianca cream
Ingredients: Bianca cream
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.
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