Simple trifle in a glass

Ingredients for 6 servings:

• 1 cake base (sponge cake)
• 1 pack of raspberries (250 g, frozen)
• 2 packs of cake glaze (red)
• 1 pack of pudding powder, vanilla
• 1 cup whipped cream (200g)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 500 ml milk
• Sugar, for pudding and cake glaze

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great for picnics or parties

Thaw the raspberries. In the meantime, use a glass to cut out 6 slices from the cake base and set aside. Divide the raspberries among the 6 glasses. Cook the cake glaze according to the instructions, let it cool slightly, and then fill the glasses to a depth of about 3 cm. Place the cut-out cake base slices (straighten them slightly if necessary) on top of the jelly layer in the glass. Cook the vanilla pudding according to the instructions and pour it into the glasses in a 3 cm thick layer. Whip the whipped cream with vanilla sugar and cream stiffener and add a large dollop to each glass (or pipe on). If desired, decorate the whipped cream with nuts, brittle, etc. It will keep easily overnight in the refrigerator (be sure to cover!) and is easy to transport. Wide, not too tall glasses are best.