Ingredients
White Chocolate Sponge Cake Mix
1000 g / 35 5 oz White Sponge Cake Mix
80 g / 2 8 oz Cocoa Powder
100 g / 3 5 oz Sugar
10 g /  35 oz Baking powder
650 g / 23 oz Whole egg
97 g / 3 41 oz  Water, cold

White Sponge Cake Mix
1000 g / 35 5 oz White Sponge Cake Mix
600 g / 21 oz  Whole egg
1942 g / 68 2 oz  Water, cold

Swiss Dream Neutral
340 g / 12 oz  Swiss Dream Neutral
460 g / 16 oz  Water, 80°F
2740 g / 96 oz  Whipped cream, soft peak

Preparation
White Sponge Cake #5
Mix dry ingredients together  Whip mixture with water, whole egg for 8 minute sat high speed  Place batter in a tart ring (26 cm x 5 cm high)  Bake at 180°C/356°F for 25-30 minutes

 White Sponge Cake
Whip White Sponge Mix with water and whole eggs for approximately 5 minutes on high speed  Place batter in a tart ring (26 cm x 5 cm high)  Bake at 180°C/356°F for 25-30 minutes

Swiss Dream Neutral
Mix Swiss Dream Neutral with water until completely dissolved  Fold this mixture into the whipped cream (soft peak) until completely mixed together  Apply mixture to dessert  Refrigerate for approx  2 hours

Setting
One on top of the other, arrange White Sponge Cake, followed by Chocolate Sponge Cake,  followed by Raspberry Marmalade and cover with Swiss Dream Neutral

Decoration
Decorate as desired.

Specialty Ingredients
#22142    White Sponge Cake Mix
#31301    FELCHLIN-Swiss COCOA POWDER
#22202    Swiss Dream Neutral
#41007    BAKBEL RASPBERRY MARMALADE NO/SEEDS