Combine all ingredients in the bowl of a stand mixer and paddle until the butter cubes have disappeared. Wrap in plastic wrap and refrigerate, grate into a half sheet metal frame and bake at 350°F/176°C for 12 to 15 minutes or until golden brown.
Combine the first six ingredients in the bowl of a stand mixer, fitted with a whisk attachment, and whip together on medium speed for 5 minutes. Slowly add the milk and combine until smooth. Spread the batter onto a half sheet pan, lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes, or until just set. Allow the cake to cool completely. Place a half sheet frame onto the sheet pan and trim the sides as necessary.
Spread a layer of the raspberry marmalade on the top of the Streusel. Cut the Quick Chocolate Sponge to fit, and press it on top of the marmalade. Then spread a layer of the Raspberry Mousse on top and freeze. Spray the top with silver luster spray and sprinkle with LyoStrawberry. Cut into rectangles and serve.
.jpg "Raspberry-Marmalade-Bars-(2)")