Chiudi
1h
Low
Low
Break the eggs in a large bowl, add the sugar, and beat with a whisk until is light and fluffy. Add the softened butter, cuted into pieces, and continue mixing until well incorporated. Then add the full-fat plain yogurt, then the oil and milk, a little at a time, stirring after each addition to maintain a smooth batter.
Flavour with the grated lemon zest. Then add the La Veronese® Tutti Dolci al Cacao Mix and the vanilla baking powder, sifting if necessary, and mix until smooth and lump-free.
Only at the end add the raspberries, incorporating them gently with a spatula, using bottom-up movements to avoid breaking them. Pour the batter into a loaf pan lined with parchment paper and smooth the surface. Bake in a preheated oven at 170°C (340°F) for about 40–45 minutes, checking with a toothpick: it should come out clean.
Meanwhile, prepare the hearts by melting the white chocolate in a double boiler. Pour it into the molds and freeze them until the chocolate is completely set. Once the cake is cold, decorate the top with melted white chocolate, the fruit, and the hearts.
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500 g