Ingredients
Equipment
Method
Raspberry Syrup
- In a small saucepan heat raspberries, sugar & water over medium heat. Using the back of the spoon, mash the raspberries. Bring mixture to a simmer and cook 10-15 minutes until slightly thickened.
- Strain raspberry sauce through a fine mesh sieve. Chill sauce until cool.
Raspberry Whipped Cream
- In a cold metal mixing bowl, start whipping heavy cream on high speed using a stand or hand mixer. Gradually add powdered sugar a tablespoon at a time. When the cream is starting to become stiff, slowly pour in cooled raspberry sauce. Continue beating until whipped cream is stiff.
Assembling the Cake
- In a 9 inch springform pan, lay out 13 chocolate wafers on the bottom. Gently spread a layer of raspberry whipped cream over all the wafers about ¼ inch thick. Repeat this process with 3 more layers of 12 wafers and raspberry whipped cream between each.
- Cover top of cake with raspberry whipped cream. Reserve remaining whipped cream (about 1 cup) in a separate container and refrigerate until tomorrow. Cover cake with plastic wrap and refrigerate for 12 hours at a minimum, 24 hours is preferred.
- After 24 hours, remove cake from springform pan by first removing outer band and running a spatula underneath. Using 2 large spatulas, carefully transfer the cake onto a serving tray.
- Using the leftover whipped cream, frost the sides of the cake. Garnish with chopped freeze-dried raspberries, chocolate shavings & fresh raspberries.
Notes
- 2 cups of frozen raspberries would also work for this recipe
- I often place the raspberry syrup in the freezer for 15-20 minutes to speed up the cooling process.
- This cake could also be made and served in a traditional 9 inch cake pan in which case you would not remove it from the pan.
