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Raspberry and Almond Trifle

Delightful Raspberry and Almond Trifle for a Sweet Escape

This Raspberry and Almond Trifle combines fluffy layers of sponge cake, tart raspberries, and rich vanilla custard, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • mixer
  • Spatula
  • trifle bowl or individual glasses

Ingredients
  

Sponge Cake

  • 1 cup All-purpose flour
  • 1 tablespoon Baking powder
  • ¼ teaspoon Salt
  • 3 large Eggs
  • ¾ cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • ½ cup Melted butter
  • ½ cup Almond flour

Trifle Layers

  • 2 cups Fresh raspberries
  • 2 cups Vanilla custard Creamy and rich
  • 1 cup Whipped cream Light and airy
  • ½ cup Toasted almond slices
  • ¼ cup Fresh mint leaves Optional garnish

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  • In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
  • In a large bowl, beat eggs with granulated sugar using a mixer on medium speed until pale and fluffy.
  • Add vanilla extract and melted butter to the egg and sugar mixture, stirring gently.
  • Fold in the dry ingredients along with almond flour into the wet mixture using a spatula.
  • Pour the batter into the prepared cake pan and bake for 20-25 minutes until golden brown.
  • Once the sponge cake is cool, slice it into cubes for layering.

Assembling the Trifle

  • Begin layering the cubes of sponge cake in a trifle bowl or individual glasses.
  • Add a layer of fresh raspberries over the cake cubes.
  • Spoon some vanilla custard over the layer of raspberries.
  • Top the custard layer with whipped cream.
  • Repeat the layering process until all ingredients are used, finishing with whipped cream.
  • Sprinkle toasted almond slices on top and chill in the refrigerator for at least one hour.

Notes

This trifle is best enjoyed fresh, but can be stored in an airtight container for up to 3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword almond, Dessert, raspberry, sweet, trifle
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