Delicious Raspberry and Almond Trifle to Impress Your Guests

This Raspberry and Almond Trifle offers a delightful mixture of flavors and textures, making it a must-try dessert.

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Course: Dessert

Cuisine: American

Keyword: Almond Cake, Fresh Berries, layered dessert, Raspberry and Almond Trifle, Trifle, Vanilla Custard

Prep Time: 30

Cook Time: 25

Chilling Time: 1

Total Time: 1 55

Servings: servings

Calories: 350kcal

Equipment

8-inch round cake pan
Mixing bowls
Whisk
hand mixer
Trifle bowl or individual serving glasses
wire rack

Ingredients

For the Cake

1 cup all-purpose flour essential for creating a light and fluffy texture.
1 teaspoon baking powder ensures the cake rises beautifully.
0.5 teaspoon salt enhances the cake's flavor by balancing sweetness.
3 large eggs provide richness and stability to the cake.
0.75 cup granulated sugar adds sweetness and moisture to the batter.
1 teaspoon vanilla extract imparts a deliciously warm flavor.
0.5 cup melted butter keeps the cake moist and adds richness.
0.5 cup almond flour brings a nutty flavor and a moist crumb.

For the Trifle Layers

2 cups fresh raspberries their tartness beautifully contrasts with the sweet creaminess.
1 cup vanilla custard provides a silky layer that enhances the flavor profile.
1 cup whipped cream for layering, adds an airy lightness.
1 cup whipped cream for topping, finishes the trifle delightfully.
0.25 cup toasted almond slices adds a crunchy texture and nutty flavor.
fresh mint leaves optional, for a pop of color and freshness.

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and dust with flour.
In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk until well blended.
In a large bowl, beat together 3 large eggs and ¾ cup of granulated sugar until pale and fluffy. Add 1 teaspoon of vanilla and ½ cup of melted butter, mixing until smooth.
Gently fold the dry ingredients into the wet mixture with ½ cup of almond flour. Pour the batter evenly into the prepared pan.
Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean. Let it cool on a wire rack.
Once cooled, cut the cake into small cubes and layer them at the bottom of a large glass trifle bowl.
Layer 2 cups of fresh raspberries over the cake cubes.
Spoon in 1 cup of vanilla custard over the raspberries, spreading it evenly.
Dollop 1 cup of whipped cream over the custard layer, smoothing it out.
Continue layering until all ingredients are used, ending with whipped cream on top.
Sprinkle ¼ cup of toasted almond slices over the whipped cream and add fresh mint leaves if desired.
Cover with plastic wrap and chill for at least 1 hour before serving.

Notes

For best results, ensure cake is cool before cutting. Use fresh raspberries for optimal flavor. Whipped cream should be added right before serving to maintain texture.

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