Berry Trifle

Ingredients for 12 servings:

• 2 cake bases (sponge cake)
• 2 packs of almonds, sliced
• 2 packs of mixed frozen berries
• 1 pack of frozen raspberries
• 2 packs of pudding powder, vanilla flavor
• some orange juice
• some sherry
• 4 cups of crème fraîche
• 2 cups sour cream
• ½ liter cream
• Sugar as needed
• Vanillin sugar as needed
• 1 liter of milk

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Dice the cake layers and drizzle with orange juice and sherry. Thaw and drain the fruit, then sweeten with vanilla sugar. Make a pudding with the milk, let it cool slightly (stirring regularly to prevent a skin from forming), stir in the crème fraîche and sour cream, and add sugar if desired. Whip the cream until stiff peaks form. Layer in a large glass bowl in the following order: 1 layer of cake, 1 layer of almonds, 1 layer of fruit, 1 layer of pudding, 1 layer of cream. Repeat until all ingredients are used up, finishing with the cream.