Raspberry Cream Torte (Tara)

Wafers:
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla

Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed

Cream:
I use one tub of cool whip or use real whipped cream if you choose

Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet.  In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended.  Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle.  Bake at 400 degrees for 8-10 minutes or until edges just turn brown.  Remove from oven, flip onto cooling rack and peel parchment paper off.  Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container.  Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top.   Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.