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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13.2 ozwhole egg(s)
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13.2 ozsugar
Preparation: Yoghurt sponge
Beat up together.
Ingredients: Yoghurt sponge
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8.8 ozyoghurt
Preparation: Yoghurt sponge
Mix in and beat further.
Ingredients: Yoghurt sponge
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10.6 ozflour
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1.4 ozbaking powder
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5.3 ozalmond powder
Preparation: Yoghurt sponge
Sieve in and mix.
Ingredients: Yoghurt sponge
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Q.S.lemon zest
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10.6 ozsunflower 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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1.1 lbfresh raspberries
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14.1 ozsugar
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0.2 ozpectin
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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