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Ingredients
- 1/3 c. chilled heavy cream
- 1/2 tsp sugar
- 1/8 tsp vanilla
- 5 x chocolate wafers (Nabisco Famous recommended)
- 1/3 c. fresh raspberries Grated bittersweet chocolate as garnish
Directions
- Beat cream with sugar and vanilla in a small deep bowl with an electric mixer till it just holds stiff peaks.
- Spread 1 heaping tsp. cream onto each of 4 wafers. Arrange sufficient raspberries side by side (as close together as possible) on 1 cream-topped wafer to create an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another tsp. cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and refrigerateat least 4 hrs.
- Serve cake with remaining berries and garnish with grated chocolate.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 111g | |
| Calories 298 | |
| Calories from Fat 170 | 57% |
| Total Fat 19.32g | 24% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 190mg | 8% |
| Potassium 153mg | 4% |
| Total Carbs 29.7g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 12.85g | 9% |
| Protein 3.27g | 5% |
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