Nine 8-inch (20 cm) round wafers form the basis of this spectacular torte, which is sandwiched with whipped cream and drizzled with raspberry sauce. If fresh raspberries are in season go ahead and use them. If fresh raspberries aren't available, use unsweetened ones that have been individually quick-frozen.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 1988
Ingredients
Cream Layer:
Raspberry Sauce:
Wafers:
Method
Wafers: Line 2 baking sheets with parchment paper or grease and flour sheets. Using 8-inch (20 cm) plate, trace 2 circles on each sheet.In large bowl, lightly whisk egg whites; gradually whisk in sugar, flour, butter, water and vanilla just until blended. Drop 1/3 cup (75 mL) of the batter onto each circle on prepared baking sheets. Using metal spatula, gently spread batter as thin as possible into circle. Bake 1 sheet at a time in upper half of 400ºF (200ºC) oven for 8 to 10 minutes or until edges are just beginning to brown. Remove baking sheet from oven and let cool on rack 2 minutes. Using metal spatula, remove wafers from baking sheet and let cool completely on flat surface. Repeat with remaining batter. (Make-ahead: Wafers can be stored in airtight container for up to 2 days.)
Raspberry Sauce: In food processor or blender, puree raspberries until smooth. Pass through strainer to remove seeds. Whisk in sugar and liqueur (if using). (Make-ahead: Cover and refrigerate for up to 3 days.)
Cream Layer: In bowl, whip cream with icing sugar until soft peaks form.
Place 1 wafer on serving plate. Spread with 1/2 cup (125 mL) of the whipped cream. Drizzle with 1/4 cup (50 mL) Raspberry Sauce. Repeat layering with remaining wafers, cream and sauce, finishing with wafer. Cover and refrigerate for 1-1/2 to 2 hours or until wafers have softened just enough to cut. Makes 8 servings.
