Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 2 cake bases (sponge cake)
- 2 packs almond (s), sliced
- 2 packs berries, mixed, frozen
- 1 pack raspberries, frozen
- 2 packs custard powder, vanilla flavor
- some orange juice
- some sherry
- 4 cups crème fraîche
- 2 cups sour cream
- 0.5 liter ½ cream
- Sugar as needed
- Vanilla sugar as needed
- 1 liter milk
Print Recipe
Pin Recipe Instructions
- Dice the cake bases, drizzle with orange juice and sherry. Thaw and drain the fruits, sweeten with vanilla sugar. Boil a pudding with the milk, let it cool down a little (stir regularly so that no skin develops), stir in the crème fraîche and sour cream, add sugar if necessary. Whip the cream until stiff.
- In a large glass bowl, layer 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 the ingredients are used up, finish with the cream.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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