Trifle Cake

Total Time:
13 min
8 min
5 min

8 servings

  • 1 bag frozen mixed berries
  • 1/4 cup orange or almond liqueur
  • 4 (3-inch) packaged individual sponge cakes, available on baking aisle
  • 2 ounces, 1/4 cup, sliced almonds

In a saucepan, heat the frozen berries with the orange liqueur until the berries are warmed. Place the individual cakes on separate plates and top with berry mixture. Sprinkle the nuts on top and serve.

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    Dear Ms.Rachael,


    You are an insperation to cooking.Your sponge cake recipe is delious and i was wondering if you could make a new cake on your show.I thank you so much for being and excellent cook and I hope to be as good as you are some day.


    ps.When i grow up i will teach my kids your recipes.
    Excellent. Used triple sec as my orange liquer. Nice change from everyday shortcake. Whole family enjoyed it, simple to make.
    This recipe is missing an ingredient from the show--vanilla pudding. I made it with the vanilla pudding and it was good for a simple, quick dessert. My husband enjoyed it and when we went to Puerto Rico, I made it one evening and his family enjoyed it. Simple but good.
    I thought it was good, but not that inpressed with it.
    It looked party-like & I was eager to try it. I like most or Rachel's recipes.
    I used Cointreau & it definitely needed more sugar. But the biggest thing is that it was just "OK." I won't make these again.
    Yuck. Sorry, this turned out horribly. It looked good, watched her make it, looked great there, but the crowd didnt even finish them.

    I tried!
    I use the vanilla custard yogurt for the topping. These are so easy and even my kids love them!
    Great recipe, I love trifle but it can be a pain to make. Just so you know, the online version of the recipe is missing the two containers of vanilla pudding shown in Rachels program. it definitely needs that pudding!
    easy and tasty to be served like a dessert or anolg with a brunch.
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