Almond Fresh Berry Trifle Recipes

Steps:

• Preheat oven to 350°F. Spread all of the almonds (1½ cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic. Remove from oven and let cool. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
• Prepare the cake batter: Combine the flour, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth. Add the eggs, one at a time, scraping between additions. Stir in the flour mix, almond extract and ½ cup of the toasted almonds until just blended. Do not over mix.
• Bake the cake: Fill each of the prepared pans with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 35 minutes. Remove from the oven and cool.
• Make the lemon curd: While the cake is baking, whisk the sugar, eggs, lemon juice and zest together in a microwave-safe bowl. Add the butter. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape. Refrigerate until completely cooled.
• Prepare the cakes, fruit and almonds: Slice the rounded tops of the cakes to flatten them. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and toss gently with the raspberries. Whip the cream to medium peaks.
• Assemble the trifle: Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit. Spread about 1/3 of the lemon curd over the cake. Cover with about ½ cup of whipped cream and sprinkle with ¼ cup of the toasted almonds, ¼ of the raspberry mixture and 1 cup of blueberries. Repeat the same process for two more layers. For the last layer, spread the cake with the remaining whipped cream, berries and nuts.

Steps:

• Simmer over medium heat: 1½ cup (375 mL) Almond Fresh, honey, orange peels and salt.
• To remaining Almond Fresh, whisk in cornstarch until dissolved. Stir into heating mixtures.
• Bring mixture to a boil, stirring constantly. Reduce heat to low and stir/simmer for 1 minute. Remove from heat and add in orange liqueur.
• Pour into bowl, cover and refrigerate for up to 1 day.
• Just before serving, slice angel food cake into 1" cubes.
• Into parfait or large wine glasses, layer with ½ cup (125 mL) cake, ½ cup (125 mL) berries and ½ c (125 mL) pudding. Repeat.
• Garnish with fresh berries and serve.

Steps:

• Cube angel food cake with a serrated knife. It's easier if you handle the knife lightly so you don't crush the cake.
• Cream together the cream cheese, powdered sugar, 1/2 teaspoon vanilla extract and almond flavoring.
• Add the sour cream to the cream cheese mixture and blend thoroughly.
• In a separate bowl add 4 tablespoons powdered sugar to the whipping cream. Whip until soft peaks form. This step works best if you chill the whisk and metal bowl ahead of time.
• Mix the whipped cream into the cream cheese mixture until thoroughly combined.
• Clean and rough chop the fruit as is necessary. Mix it with 3 tablespoons powdered sugar or to taste.
• Layer angel food cake with cream cheese "fluff" and berries or fruit.

Steps:

• In large mixing bowl, beat whipping cream and 1 tablespoons liqueur until stiff peaks form. Fold in Eagle Brand; set aside.
• Layer bottom of twelve 4 oz custard cups or remekins with lady fingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaing ladyfingers, liqueur, jam, cream mixture and almonds. Garnish with a couple fresh raspberries before serving.
• Store covered in refrigerator.