Raspberry trifle with rum and sherry

Ingredients for 8 servings:

• 1 cake (sandwich cake), ready-made, 400 g
• 100 g raspberry jam
• 200 g almond sticks
• 100 ml rum
• 150 ml sherry, sweet
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 4 tbsp sugar
• 2 cups of cream (250 g each)
• 1 pack of frozen raspberries, 250 g

Instructions

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

Cut the cake into slices about 2 cm thick and spread with jam. Place 2-3 slices of cake in the bottom of a large glass bowl, 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 vanilla pudding according to the instructions with milk and 2 tablespoons of sugar. Let cool slightly. Stir a cup of cream into the pudding. Scatter thawed raspberries over the cake, reserving a few for garnish. Whisk the remaining cream with the remaining sugar until stiff peaks form. Pour the pudding over the cake slices. Top with the cream. Garnish with the remaining almonds and raspberries. Chill for about 1 hour.