Ingredients
Sponge Cake
1 lb  White Sponge Cake Mix
12 oz  Whole eggs
3 oz  Water
3 oz  Milk

Raspberry Mousse
1 pint  Heavy cream
6 oz  Raspberry Purée
6 oz  Raspberry Castello
3 oz  Swiss Dream Neutral

Lemon Mousse
48 oz  Heavy cream
1 lb  Lemon Marmalade
4 oz  Fresh lemon juice
1/4 tsp  Boyajian lemon pure citrus oil
10 oz  Swiss Dream Neutral

Preparation
Sponge Cake
Line a full sheet pan with a silpat. Place the White Sponge CakeMix, eggs and water into a mixer with the whip and whip on highspeed for about 7 minutes. When the batter comes to a light foamadd the milk and continue to whip on high speed for one minutemore. Pour the batter onto the prepared sheet pan and spread iteven with a spatula. Bake the sheet in an oven that has been preheated to 400°F for about 10 minutes or until the cakes springs backwhen gently pressed.

Raspberry Mousse
Whip the heavy cream to soft peaks and reserve in the refrigerator.Combine the Raspberry Purée and the Raspberry Castello and heatto 90°F. Whisk in the Swiss Dream Neutral and allow the mixture tocool slightly. Fold in the whipped cream and divide the moussebetween 6 cavities of a #M372 K flexipan and freeze.

Lemon Mousse
Whip the heavy cream to soft peaks and reserve in the refrigerator.Combine the Lemon Marmalade, lemon juice and Boyajian LemonPure Citrus Oil and heat to 90°F. Whisk in the Swiss DreamNeutral until completely combined. Allow the mixture to cool slightlyand fold in the reserved whipped cream.

Setting
Cut 6 - 6" circles out of the sponge sheet. Remove the RaspberryMousse from the freezer and spread a thin layer of RaspberryMarmalade on top of each mousse. Lay a circle of the sponge cakeon top of the Raspberry Marmalade and press down firmly.Remove the Raspberry Mouse circles from the Flexipan molds andplace them on to a sheet pan lined with parchment paper. Brushthe inside of 6 – 6 1/2" metal rings with vegetable oil and place them over the mousse circles. Prepare the Lemon Mousse and fill the rings,smoothing the tops with a spatula. Place the Tortes in the freezerand allow them to freeze.

Decoration
Remove the Tortes from the freezer and garnish the tops with fresh blueberries. Apply Bakbel Apricot Gel Firm to the blueberries as directed.Remove the Tortes from their rings and place onto a serving platter. Decorate the sides of the Tortes with 1 1/4" squares cut from UltraGloss Dark spread onto a transfer sheet.

Specialty Ingredients
#28002 Ponthier Raspberry Purée
#22202 Swiss Dream Neutral
#22140 White Sponge Cake Mix
#31253 Felchlin-Swiss Ultra Gloss Dark
#41094 Bakbel Raspberry Stabifruit
#41004 Bakbel Lemon Marmalade
#41001 Bakbel Raspberry Seedless Marmalade
#41043 Bakbel Apricot Gel Firm
#90066le Boyajian Lemon Pure Citrus Oil