Summary

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

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Instructions

1. 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.
2. 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.