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Raspberry and Almond Trifle

Delicious Raspberry and Almond Trifle for Sweet Moments

Indulge in this delightful Raspberry and Almond Trifle, perfect for transforming ordinary days into sweet moments.
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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 6 servings
Calories 320 kcal

Equipment

  • Oven
  • mixing bowl
  • whisk
  • cake pan
  • Trifle dish or serving glasses

Ingredients
  

For the Sponge Cake

  • 1 cup all-purpose flour provides structure and tenderness to the cake
  • 1 teaspoon baking powder ensures a fluffy rise in the sponge
  • ½ teaspoon salt enhances the flavors of the cake
  • 3 large eggs binds the ingredients and adds moisture
  • ¾ cup granulated sugar sweetens the cake
  • 1 teaspoon vanilla extract infuses a warm, aromatic essence
  • ½ cup melted butter gives richness and a tender crumb
  • ¼ cup almond flour adds nutty flavor

For the Layers

  • 2 cups fresh raspberries bright, tart bursts
  • 2 cups vanilla custard creamy assurance that complements the fruit
  • 1 cup whipped cream light and airy topping
  • ¼ cup toasted almond slices adds a delightful crunch
  • ¼ cup fresh mint leaves optional, for garnish

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  • In a mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
  • In a separate bowl, beat eggs with granulated sugar until pale and fluffy. Add vanilla extract and melted butter and mix until combined.
  • Gradually fold the dry ingredients into the egg mixture with almond flour until just combined.
  • Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until golden brown.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into cubes.
  • In a large trifle bowl, layer the sponge cake cubes at the bottom.
  • Add a layer of fresh raspberries on top of the sponge cubes.
  • Spoon in the vanilla custard over the raspberries.
  • Add whipped cream on top of the custard layer.
  • Repeat the layers until all ingredients are used, finishing with whipped cream.
  • Garnish with toasted almond slices and optional mint leaves. Chill for at least one hour before serving.

Notes

For best results, use fresh ingredients and allow the layers to chill before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword dessert, easy dessert, layered dessert, Raspberry and Almond Trifle, sweet treat, trifle
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