Description
Indulge in the delightful Raspberry and Almond Trifle, a layered dessert that perfectly marries the tartness of fresh raspberries with the nutty richness of almond cake. This elegant treat is not only visually stunning but also incredibly easy to make, making it suitable for any occasion—from family gatherings to festive celebrations. Each spoonful offers a harmonious blend of textures and flavors, featuring fluffy almond sponge cake, creamy custard, and luscious whipped cream. Impress your guests with this show-stopping dessert that can be prepared in advance, allowing you to enjoy the festivities without any last-minute stress.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ cup almond flour
- 2 cups fresh raspberries
- 2 cups vanilla custard
- 1 cup whipped cream
- 2 tablespoons sliced almonds, toasted
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until fluffy. Add vanilla and melted butter; mix well.
- Fold in dry ingredients along with almond flour until combined. Pour batter into the pan and bake for 20-25 minutes or until golden brown. Cool before cutting into cubes.
- In a trifle bowl or glasses, layer cake cubes, raspberries, custard, and whipped cream. Repeat layers and finish with whipped cream on top.
- Garnish with toasted almonds and mint leaves if desired. Chill for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg