| | SPONGE CAKE |
| 8 | tb | Unsalted butter, (1 stick) softened |
| 1 1/4 | c | Granulated sugar, divided |
| 3 | | Eggs, separated (at room temperature) |
| 2 | ts | Vanilla extract |
| | Grated rind of 1 lemon |
| 1/4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | pn | Salt |
| 1/3 | c | Milk |
| | WHITE CHOCOLATE VELOUTE |
| 14 | oz | White chocolate |
| 2 | c | Heavy cream |
| 4 | | Eggs |
| 1 | pn | Salt |
| 1/4 | c | Granulated sugar |
| 1 | | Env unflavored powdered gelatin |
| 1/4 | c | Cold water |
| | ASSEMBLY |
| 1/4 | c | Framboise liqueur |
| 1/2 | pt | Fresh raspberries |
| 1/4 | c | Seedless raspberry jam |
| | WHITE CHOCOLATE CURLS |
| 1 | | Chunk white chocolate, (8 ounce) about 3/4-inch thick |
| | RASPBERRY SAUCE |
| 3 | c | Unsweetened frozen raspberries |
| 1/2 | c | Granulated sugar |
