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.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Yoghurt sponge

Ingredients Preparation
  • 375g
    whole egg(s)
  • 375g

Beat up together.

  • 250g
Mix in and beat further.
  • 300g
  • 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

Ingredients Preparation
  • 500g
    fresh raspberries
  • 400g
  • 6g

Cook into marmelade.

Bianca cream

Ingredients Preparation
  • Q.S.



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.

Get in Touch