Ingredients
Sponge Cake
8 oz  California Almond Paste
2 ea  Whole eggs
4 ea  Grated lemon zest
1/2 tsp  Boyajian Lemon Pure Citrus Oil
6 ea  Egg yolks
2 oz  Sugar
6 ea  Egg whites
6 oz  Sugar
6 oz  Cake flour, sifted

Raspberry Mousse
3 oz  Raspberry Purée
3 oz  Raspberry Marmalade
2 1/4 oz  Swiss Dream Neutral
12 oz  Heavy Cream

Chocolate Ganache
9 oz  Maracaibo Rondo 65%
8 oz  Heavy Cream

Preparation
Sponge Cake
Place the California Almond Paste, lemon zest and Boyajian LemonPure Citrus Oil in a mixer with the paddle attachment and mix onmedium speed until completely blended. With the machine runningadd the eggs one at a time to thin down the California Almond Paste.Place the egg yolks and first sugar in another bowl fitted with the whipattachment and whip on high speed for 4 to 5 minutes or until the batterbecomes light and thick. Place the egg whites in a clean bowl fittedwith the whip and whip on high speed until they have tripled in volumeand are light and fluffy. With the machine running on high add the sugarand continue to whip until the whites have reached medium stiff peak.

Fold the whipped yolks into the almond mixture, the whites into theyolks and then gently fold in the sifted flour. Pour the batter onto asheet pan that has been lined with silpat and sprayed with pan releasespray. Bake the sponge sheet in an oven that has been pre heated to400°F for 5 to 7 minutes, or until it is a light golden brown and springsback when gently pressed.

Raspberry Mousse
Whip the heavy cream to soft peaks and reserve in the refrigerator.Combine the Raspberry Purée and the Raspberry Marmalade in abowl and heat to 90°F. Whisk in the Swiss Dream Neutral and allowthe mixture to cool slightly. Fold in the whipped cream and allow themousse to set in the refrigerator for about 15 to 20 minutes, beingsure to stir it about every 5 minutes.

Chocolate Ganache
Place the Maracaibo Rondo 65% in a bowl. Bring the heavy creamto a boil and pour it over the chocolate. Stir with a wooden spoonuntil all of the chocolate is melted and the ganache is smooth andhomogenous.

Setting
Flip the sheet cake onto a board. Cut the sheet in half the shortway and turn the two halves right side up on top of a parchmentpaper, laying them out horizontally. Spread the prepared RaspberryMousse onto the sheets and roll them tightly towards you forming theroulade. Wrap the roulades with food film and allow them to set in thefreezer. Remove the roulades from the freezer and place them on adipping screen. Ladle the warm ganache over the roulades coatingthem completely. Transfer the roulades to a cutting board and placethem in the refrigerator to allow the ganache to set.

Decoration
Remove the roulades from the refrigerator and slice each roulade into18 slices. Place 2 slices on a plate and serve with Bourbon RoyalSauce, fresh raspberries and whipped cream.

Specialty Ingredients
#31345  FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#90066LE Boyajian Lemon Pure Citrus Oil
#6929-299 HERO-Swiss RASPBERRY PURÉE
#2472-192 HERO-Swiss RASPBERRY MARMALADE
#22202  Swiss Dream Neutral
#31118  FELCHLIN-Swiss MARACAIBO RONDO 65%
#31351  FELCHLIN-Swiss BOURBON ROYAL SAUCE