Summary

Ingredients

• 200 g batter (spone cake!), Baked
• 2 tablespoon jam (raspberry jam)
• 100 g almond (s), brewed, peeled and halved
• 125 ml sherry, medium dry
• 0.5 liter ½ pudding powder, vanilla
• 125 g raspberries, fresh or frozen
• 250 ml whipped cream
• 1 tablespoon sugar

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Instructions

1. Cut the sponge cake into slices and line a deep glass bowl with it. Spread the jam on the cake and sprinkle with the almonds. Pour the sherry over it, let it steep at room temperature (at least 30 min.) In the meantime, cook the pudding, cool, stir several times or sprinkle with sugar so that no skin forms. Put the raspberries on the cake, leaving the nicest ones for garnish. Pour the pudding over the fruit while it is still lukewarm. Let cool down well. Whip the cream with sugar until stiff. Spread half of the cream on the pudding, pour the rest into a piping nozzle and sprinkle with decorations. Decorate with the remaining raspberries and possibly flaked almonds. Serve immediately or chill in the refrigerator.