Fourth of July Charlotte Cake
4-5.68 Ounce Containers Waffy Wafer Roll –Vanilla Cream Filled
6 Egg Yolks-Room Temperature
1 1/3 Sugar
3 Cups Milk
1 Vanilla Bean
1 Package Knox Gelatin, Soaked in 2 Tablespoons Milk
1 Pint Heavy Whipping Cream
2 Pint Fresh Raspberries
Grease the sides of a spring form pan and line the bottom with Parchment paper. Arrange cookies around the pan and line the bottom.
With an electric mixer, or hand held mixer beat yolks and sugar together on medium high, until pale and fluffy.
In small saucepan heat milk with vanilla bean that has been cut lengthwise to a soft simmer. Take off heat and set aside for 10 minutes.
Remove vanilla bean then, add milk mixture to eggs slowly, whisking constantly. Put in double boiler and cook until smooth and thick, again whisking constantly. Add softened gelatin and mix to incorporate thoroughly. Let cool.
Whisk heavy cream on high until soft peaks form. Fold whipped cream into egg mixture. Fill prepared pan with half the mixture. Top with a layer of cookies then fill with the rest of the filling. Arrange raspberries on top, refrigerate for at least 4 hours. Take the cake away from spring form pan carefully! Serve. Enjoy!
* I found the wafers at a Dollar Tree Store