Chocolate Wafer, Orange & Raspberry - Cream Cake - chocolate wafer

Method

• Preheat oven to 375 degrees.
• Line two rimless baking sheets with parchment paper and set aside until needed.
• Chocolate Wafers.
• Beat butter with icing sugar until fluffy.
• Next add the egg and vanilla, mix well.
• In a separate bowl, sift together the flour, cocoa powder and salt.
• Stir into butter mixture in two additions to form smooth soft dough.
• 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,).
• Cut into thin slices, about 1/8-inch thick.
• Place cookie slices, 1 inch apart, on prepared baking sheets.
• Bake in top and bottom thirds of 375F oven.
• Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
• Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
• In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
• 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.
• Then cover the wafers with one-sixth of the whipped-cream mixture.
• Add second layer of wafers and cream then place half of the raspberries over the cream.
• Repeat with 2 more layers of cream and wafers.
• Lastly, cover the top of the cake with the remaining cream mixture.
• Loosely drape with plastic wrap and refrigerate for 6 hours.
• When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.