In this delicious cake the flavours are in perfect balance! Charm your guests with this white chocolate cake, which has cranberries to tone down the sweetness of the chocolate.
200g Turkish-style yoghurt (10% fat) or crème fraîche
150g (or more) white chocolate
500ml white flour
1 tbsp vanilla sugar
2 1/2 tsp baking powder
200g cranberries (frozen or fresh)
Melt and cool the butter. Mix the yoghurt and eggs with the melted butter. Mix the white flour, sugar, chopped white chocolate, vanilla sugar and baking powder together. Pour the butter-yoghurt-egg-mixture into the dry ingredients and stir. Add the cranberries. Pour the dough into a buttered spring form cake tin. Bake on the lowest level of the oven at 175°C for approx 1 hour 10 minutes, until the cake is cooked through (test with a wooden skewer). Turn the slightly cooled cake onto a serving platter. Allow the cake to cool completely before icing it with melted white chocolate.