Raspberry Whipped Cream Cake
- 2 cups heavy whipping cream (16 oz)
- 2 tablespoons granulated sugar (I prefer powdered) or 14 cup powdered sugar (I prefer powdered)
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry liquor (such as Chambord)
- 2 cups fresh raspberries
- 8 12 ounces chocolate wafer cookies (35)
- mint (to garnish)
- Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
- Mash 1 cup of the raspberries or puree them in the food processor.
- Strain.
- Mix the mashed/puree raspberries with the raspberry liquor.
- Fold HALF of the whipped cream into the raspberry mixture.
- If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
- Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack.
- Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
- Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter.
- If youre making a small roll, you can use whatever size platter your want.
- Spread reserved whipped cream all over top and down sides.
- Cover and refrigerate 5 hours, or until wafers have softened.
- Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.
heavy whipping cream, sugar, vanilla, raspberry liquor, fresh raspberries, chocolate wafer cookies, mint
Taken from www.food.com/recipe/raspberry-whipped-cream-cake-415389 (may not work)