Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
Mash 1 cup of the raspberries or puree them in the food processor. Strain. Mix the mashed/puree raspberries with the raspberry liquor. Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	490.31 Kcal (2053 kJ)
Calories from fat	306.04 Kcal
		% Daily Value*
Total Fat	34g	52%
Cholesterol	104.38mg	35%
Sodium	306.41mg	13%
Potassium	204.15mg	4%
Total Carbs	44.53g	15%
Sugars	22.11g	88%
Dietary Fiber	4.07g	16%
Protein	4.73g	9%
Vitamin C	11.4mg	19%
Iron	2mg	11%
Calcium	72mg	7%

Amount Per 100 g
Calories	295.73 Kcal (1238 kJ)
Calories from fat	184.59 Kcal
		% Daily Value*
Total Fat	20.51g	52%
Cholesterol	62.95mg	35%
Sodium	184.81mg	13%
Potassium	123.14mg	4%
Total Carbs	26.86g	15%
Sugars	13.34g	88%
Dietary Fiber	2.46g	16%
Protein	2.85g	9%
Vitamin C	6.9mg	19%
Iron	1.2mg	11%
Calcium	43.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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