Raspberry Whipped Cream Cake

1. 1

   Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.

2. 2

   Mash 1 cup of the raspberries or puree them in the food processor.

3. 3

   Strain.

4. 4

   Mix the mashed/puree raspberries with the raspberry liquor.

5. 5

   Fold HALF of the whipped cream into the raspberry mixture.

6. 6

   If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.

7. 7

   Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack.

8. 8

   Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.

9. 9

   Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter.

10. 10

    If youre making a small roll, you can use whatever size platter your want.

11. 11

    Spread reserved whipped cream all over top and down sides.

12. 12

    Cover and refrigerate 5 hours, or until wafers have softened.

13. 13

    Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.

* Per serving · 4 servings · Values may vary.