Berry trifle cake with custard, jelly and almonds

Enjoy a classic dessert in cake form with this berry trifle cake recipe. A simple berry sponge is topped with silky custard, jelly, almonds and extra berries to create a sweet treat for any occasion

  • 20 mins preparation
  • 55 mins cooking
  • Serves 8
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This recipe first appeared in Woman's Day.
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  • 1 1/2 cup self-raising flour, sifted
  • 3/4 cup caster sugar
  • 3/4 cup cream, plus ½ cup extra, whipped
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 125 gram punnet blueberries
  • 125 gram punnet raspberries
  • 2 tablespoon plain flour
  • 250 gram tub mascarpone
  • 120 gram pre-made jelly, chopped
  • 1/2 cup ready-made custard
  • fresh berries, toasted flaked almonds, icing sugar to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and flour a 23cm springform pan.
  • 2
    In a bowl, combine flour and sugar. Lightly fold combined cream, eggs and vanilla into dry ingredients.
  • 3
    Toss berries in plain flour, shaking off excess. Fold into cake mixture. Pour into pan, smoothing the top.
  • 4
    Bake for 50-55 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  • 5
    Spread the top with mascarpone, then scatter with jelly, berries and almonds. Drizzle over custard and dust with icing sugar.


  • Serves 8-10.