Raspberry Cream Torte
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from canadian living magazine.
Steps
Wafers:.
Trace two 8-inch circles on each of two pieces of parchment paper.
Invert and place on baking sheets.
In a large bowl , lightly whisk egg whites , gradually whisk in sugar , flour , butter , water and vanilla just until blended.
Drop 1 / 3 cup batter onto each circle , gently spread to cover circle.
Bake one sheet at a time in upper half of 400f oven for 8 to 10 minutes or until edges are just beginning to brown , let cool on baking sheet on rack for 2 minutes.
Using metal spatula , transfer wafers to flat surface , let cool completely.
Repeat with remaining batter to make 9 wafers.
Raspberry sauce:.
In a food processor or blender , puree raspberries until smooth.
Press through sieve into bowl to remove seeds.
Whisk in sugar and liqueur if using.
In bowl , whip cream with icing sugar.
Place one wafer on serving plate , spread with 1 / 2 cup of the whipped cream.
Drizzle with 1 / 4 cup of the raspberry sauce.
Repeat layering with remaining wafers , cream and sa.
Ingredients
whipping cream, icing sugar, egg whites, sugar, all-purpose flour, unsalted butter, water, vanilla, unsweetened raspberries, instant dissolving fruit sugar, raspberry liqueur