- Level: Easy
- Total: 6 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 405
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 109 mg
- Sodium
- 154 mg
- Level: Easy
- Total: 6 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 405
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 109 mg
- Sodium
- 154 mg
Ingredients
Directions
Special equipment:
a 9-inch springform pan- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
