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–+ servings
Raspberry and almond trifle

Raspberry and Almond Trifle: A Refreshing Layered Treat

A delightful dessert featuring layers of almond sponge cake, fresh raspberries, and creamy vanilla custard. Perfect for any occasion!
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Prep Time 1 hour
Cook Time 25 minutes
Chill Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 tbsp Baking Powder Ensure it's fresh
  • 1/2 tsp Salt Balances sweetness
  • 2 large Eggs Can use egg substitutes for vegan version
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar
  • 1 tsp Vanilla Extract Enhances flavor
  • 1/2 cup Melted Butter Can use coconut oil or vegan butter
  • 1/2 cup Almond Flour Can substitute with hazelnuts
For the Trifle Layers
  • 2 cups Fresh Raspberries Can replace with strawberries or blueberries
  • 2 cups Vanilla Custard Store-bought or make your own
  • 1 cup Whipped Cream Can use coconut whipped cream
For the Garnish
  • 1/4 cup Toasted Almond Slices Omit for nut-free version
  • optional Fresh Mint Leaves For garnish

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • Whisk
  • Saucepan
  • trifle bowl or serving glasses

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, combine all-purpose flour, baking powder, almond flour, and salt.
  3. In another bowl, beat eggs with granulated sugar until pale and fluffy (about 5 minutes).
  4. Blend in melted butter and vanilla extract, then gently fold in the dry ingredients.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean.
  6. Cool completely before cutting into cubes.
  7. Prepare the vanilla custard, whisking together milk, sugar, cornstarch, and vanilla in a saucepan over medium heat.
  8. Stir until thickened (about 5-7 minutes), then remove from heat and cool slightly.
  9. In a trifle bowl or glasses, layer almond sponge cake cubes, followed by raspberries, custard, and whipped cream.
  10. Repeat the layers, finishing with whipped cream for a beautiful presentation.
  11. Garnish with toasted almond slices and fresh mint leaves if desired. Cover and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 200mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For best results, layer ingredients evenly and let the trifle chill. Store covered in the fridge, and add garnishes just before serving.

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