Method

• 1.
  Halve 7 biscuits. Place in an airtight container until required.
• 2.
  Using an electric mixer, beat cream, vanillin sugar and 1 teaspoon cinnamon in a large bowl until firm peaks form.
• 3.
  Spread 1/2 cup of the cream mixture along a serving platter to form a 7cm x 28cm rectangle (this is for the base). Spread a biscuit with a little cream mixture and sandwich together with another biscuit. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
• 4.
  Spread remaining cream mixture over log to cover completely, swirling cream. Refrigerate overnight.
• 5.
  Top cake with reserved halved biscuits. Dust with extra cinnamon. Sprinkle with raspberries. Slice cake diagonally. Serve.