Raspberry Cream Torte (Elsie)

Tara introduced this recipe to our family and it's been a favourite ever since!

Wafers
6 eggs whites
1 1/2 cups sugar
1 cup flour
3/4 cup unsalted butter, melted
2 tbsp water
1 tbsp vanilla

Trace two 8 inch circles on each of two pieces of parchment paper. Invert and place on cookie sheets.
In a large bowl , lightly whisk egg whites. Whisk in sugar,flour,butter,water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread (back of a spoon works well) to cover circle.
Bake 1 sheet at a time in upper half of 400 degree oven for 8 - 10 minutes or until edges are just beginning to brown. Let cool on baking sheet on a rack for 2 minutes.
Using a metal spatula ,transfer wafers to a flat surface to cool completely. ( I just peel them gently off the parchment paper and lay them in single layers on waxed paper on a cooling rack and by the time the next batch is done they're cool enough to put waxed paper on top of the first ones and just stack them that way). You can reuse the parchment paper for the rest of the layers.
Repeat with remaining batter to make 9 wafers ( I usually get 10, no idea why, it just works out that way). Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.

WARNING: THIS BATTER HAS AN ODD CONSISTENCY BEFORE IT'S BAKED AND THE BAKED WAFERS ARE RUBBERY AND WIERD! THAT'S HOW THEY'RE SUPPOSED TO BE SO DON'T THROW THEM OUT!
If Tara hadn't warned me I probably would have pitched them.

Raspberry Sauce
2 pkg. (300 grams each) unsweetened raspberries, thawed
1/2 cup instant dissolving fruit/berry sugar ( I always omit the sugar, it's sweet enough without it.)
2 tsp raspberry liqueur ( optional) I don't have that on hand most of the time so I skip it.

In a food processor or blender puree raspberries until smooth; press through a sieve into a bowl to remove seeds.

2 cups heavy whipping cream
1/3 cup icing sugar ( I never use any sugar and never miss it.)

Assembly
Place 1 wafer on serving plate, spread with 1/2 cup whipped cream. Drizzle with 1/4 cup raspberry sauce. Repeat layering with remaining wafers, cream and sauce. Top with the final wafer.
Cover and refrigerate for several hours until wafers have softened enough to cut into wedges.
Just before serving, dust with icing sugar and decorate with fresh or frozen berries.

I find I usually need more whipped cream and less raspberry sauce than the recipe calls for .
I freeze the excess raspberry sauce and use it for salad dressings or drizzling over another dessert as a tasty garnish.