Chocolate Wafer, Orange & Raspberry - Cream Cake

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• chocolate wafer
• 1 cup butter, softened
• 1 cup powdered sugar
• 1 egg, large
• 1 teaspoon vanilla
• 2 cups pastry flour
• 1/2 cup cocoa powder, dark
• 1/8 teaspoon salt
• whipping cream
• 3 cups heavy cream
• 1/4 cup granulated sugar
• 2 teaspoons finely grated orange rind
• 2 teaspoons orange liqueur, grand marnia
• 2 cups fresh raspberries
• 1/8 cup powdered sugar (garnish)

Recipe

• 1 preheat oven to 375 degrees.
• 2 line two rimless baking sheets with parchment paper and set aside until needed.
• 3 chocolate wafers.
• 4 beat butter with icing sugar until fluffy.
• 5 next add the egg and vanilla, mix well.
• 6 in a separate bowl, sift together the flour, cocoa powder and salt.
• 7 stir into butter mixture in two additions to form smooth soft dough.
• 8 divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
• 9 cut into thin slices, about 1/8-inch thick.
• 10 place cookie slices, 1 inch apart, on prepared baking sheets.
• 11 bake in top and bottom thirds of 375°f oven.
• 12 switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
• 13 let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
• 14 in a small bowl, whip together heavy cream, granulated sugar and orange rind and grand marnia.
• 15 divide wafers into 5 batches. arrange 1 batch in single layer on flat glass cake pan. break wafers into smaller pieces to fill in gaps as necessary.
• 16 then cover the wafers with one-sixth of the whipped-cream mixture.
• 17 add second layer of wafers and cream then place half of the raspberries over the cream.
• 18 repeat with 2 more layers of cream and wafers.
• 19 lastly, cover the top of the cake with the remaining cream mixture.
• 20 loosely drape with plastic wrap and refrigerate for 6 hours.
• 21 when ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.