Trifle with rum and sherry – English layered dish

Ingredients for 8 servings:

• 1 cake (finished sand cake approx. 400 g)
• 100 g jam (raspberry)
• 200 g almonds (sticks)
• 100 ml rum
• 150 ml sherry
• 1 package of pudding powder, vanilla
• ½ liter of milk
• 4 tbsp sugar
• 2 cups cream, 250 g
• 250 g raspberries, frozen

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

a dessert to indulge in – addictive

Cut the cake into 2-centimeter thick slices and spread with jam. Line the bottom of a glass bowl with two or three slices of cake. Cut the remaining cake into cubes and place on the cake base. Toast the almonds in a dry pan. Set aside 2 tablespoons of almonds. Sprinkle the rest over the cake. Pour the rum and sherry over it. Cook the pudding according to the instructions with milk and 2 tablespoons of sugar. Let it cool slightly. Stir a cup of cream into the pudding. Scatter thawed raspberries over the cake, reserving a few for the garnish. Whisk the remaining cream with the remaining sugar until stiff peaks form. Spread the pudding and cream one after the other over the cake. Sprinkle with the remaining almonds and raspberries. Chill in the refrigerator for about half an hour.