Raspberry Cream Cake

This recipe was originally published in Canadian Living many years ago.  It remains one of our favourite cakes.  It's so pretty to look at with the layers of cake, cream, and raspberries and very light at the end of a meal.  It's a bit tedious to make the layers, but well worth the effort.  Enjoy!

 

Recipe:
Wafers:

6           egg whites

1 1/2     cups sugar

1 cup     all purpose flour

3/4 cup unsalted butter, melted

2 Tbsp   water

1 Tbsp   vanilla extract

Raspberry Sauce:

2 pkgs (300 g) frozen raspberries, thawed

1/2 cup instant dissolving sugar

Cream Layer:

2 cups    whipping cream

1/3 cup  icing sugar

Instructions:
Wafers:  Line 2 baking sheets with parchment paper or grease and flour sheets.  Trace an 8" round circle 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 (75ml) of the batter into the baking pan.  Spread the batter evenly.  Bake at 375 degrees for 8 to 10 minutes, just until the edges begin to brown.  Remove from oven, let cool slightly, remove wafers from baking sheet and let cool completely on a flat surface.  Wafers can be made ahead of time and stored for up to 2 days in an airtight container. 

Tip: I make the cake layers ahead of time and freeze them between layers of parchment paper.

Raspberry Sauce:  In food processor or blender, puree raspberries until smooth.  Pass through strainer to remove seeds.  Whisk in sugar.  Use immediately or refrigerate for up to 3 days.

Cream Layer: In bowl, whip cream with icing sugar until soft peaks form.

Assembly:  Place 1 wafer on serving plate.  Spread with 1/2 cup whipped cream.  Drizzle with 1/4 cup raspberry sauce.  Repeat with remaining layers.  Spread top of cake with a layer of whipped cream.  May decorate with fresh raspberries, drizzle with remaining sauce or leave as is.