Make-Ahead Raspberry Torte

By The Test Kitchen

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This recipe makes 8 servings

Nine 8-inch (20 cm) round wafers form the basis of this spectacular torte, which is sandwiched with whipped cream and drizzled with raspberry sauce. If fresh raspberries are in season go ahead and use them. If fresh raspberries aren't available, use unsweetened ones that have been individually quick-frozen.

Ingredients

Wafers:
6 egg whites 6 6egg whiteegg whites
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1 cup all-purpose flour 1 1cup cupall-purpose flour
3/4 cup unsalted butter , melted3/4 3/4cup cupunsalted butter, melted
2 tbsp water 2 2tbsp tbspwater
1 tbsp vanilla 1 1tbsp tbspvanilla
Raspberry Sauce:
2 pkg (300 g) unsweetened frozen raspberries , thawed2 2pkg pkg(300 g) unsweetened frozen raspberryunsweetened frozen raspberries, thawed
1/2 cup instant dissolving (fruit/berry) sugar 1/2 1/2cup cupinstant dissolving (fruit/berry) sugar
2 tsp raspberry liqueurs , optional2 2tsp tspraspberry liqueurraspberry liqueurs, optional
Cream Layer:
2 cups whipping cream 2 2cups cupswhipping cream
1/3 cup icing sugar 1/3 1/3cup cupicing sugar

Preparation

Wafers: Line 2 baking sheets with parchment paper or grease and flour sheets. Using 8-inch (20 cm) plate, trace 2 circles on each sheet.

In large bowl, lightly whisk egg whites; gradually whisk in sugar, flour, butter, water and vanilla just until blended. Drop 1/3 cup (75 mL) of the batter onto each circle on prepared baking sheets. Using metal spatula, gently spread batter as thin as possible into circle. Bake 1 sheet at a time in upper half of 400ºF (200ºC) oven for 8 to 10 minutes or until edges are just beginning to brown. Remove baking sheet from oven and let cool on rack 2 minutes. Using metal spatula, remove wafers from baking sheet and let cool completely on flat surface. Repeat with remaining batter. (Make-ahead: Wafers can be stored in airtight container for up to 2 days.)

Raspberry Sauce: In food processor or blender, puree raspberries until smooth. Pass through strainer to remove seeds. Whisk in sugar and liqueur (if using). (Make-ahead: Cover and refrigerate for up to 3 days.)

Cream Layer: In bowl, whip cream with icing sugar until soft peaks form.

Place 1 wafer on serving plate. Spread with 1/2 cup (125 mL) of the whipped cream. Drizzle with 1/4 cup (50 mL) Raspberry Sauce. Repeat layering with remaining wafers, cream and sauce, finishing with wafer. Cover and refrigerate for 1-1/2 to 2 hours or until wafers have softened just enough to cut. Makes 8 servings.

Source : Canadian Living Magazine: November 1988