Description
Indulge in a Raspberry and Almond Trifle, an elegant dessert that perfectly marries layers of light almond sponge cake, luscious vanilla custard, fresh raspberries, and airy whipped cream. This trifle is not just a treat for your taste buds but also a feast for the eyes, making it an ideal choice for any occasion—be it casual gatherings or sophisticated dinner parties. Its harmonious blend of fruity and nutty flavors ensures it’s a crowd-pleaser that will leave everyone asking for seconds. Easy to prepare ahead of time, this dessert promises to bring joy and satisfaction with every delightful spoonful.
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 (store-bought or homemade)
- 1 cup whipped cream
- 2 tablespoons sliced almonds (toasted)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with sugar until pale.
- Mix in vanilla and melted butter; fold in dry ingredients with almond flour until just combined.
- Pour the batter into the pan and bake for 20-25 minutes until golden brown. Cool completely before cutting into cubes.
- In a trifle bowl or glasses, layer cake cubes, raspberries, custard, and whipped cream repeatedly until all ingredients are used.
- Top with toasted almonds and optionally garnish with mint leaves.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg