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 oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk together flour, baking powder, and salt in one bowl. In another bowl, beat eggs and sugar until fluffy. Add vanilla and melted butter; mix until combined.
- Gradually fold in dry ingredients with almond flour. Pour batter into the pan and bake for 20-25 minutes until golden brown. Let cool before cutting into cubes.
- In a trifle bowl or individual glasses, layer sponge cake cubes, raspberries, custard, and whipped cream. Repeat layers until all ingredients are used, finishing with whipped cream.
- Top with toasted almonds and optional mint leaves. Chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 trifle serving (180g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg