Raspberry Trifle Bombe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Heavy cream/Whipping cream||2 Cup (32 tbs)|
|Almond extract||2 Tablespoon|
|Port wine||1⁄2 Cup (8 tbs)|
|Raspberry jam||9 Tablespoon|
|Chocolate curls||2 Tablespoon (For Garnishing)|
|Red food coloring||2 Drop|
1. Prepare cake mix as label directs for two 9-inch layers; cool on wire racks completely. With serrated knife, cut each layer horizontally in half to form 2 thin layers. Line a 2 1/2-quart bowl with plastic wrap; set aside.
2. In small bowl, with mixer at medium speed, beat 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon almond extract until stiff peaks form.
3. Gently press 1 cake layer into bowl; sprinkle with 2 tablespoons port wine; spread with 3 tablespoons jam, then with about one-third whipped-cream mixture. Repeat layering with cake, port, jam, and cream 2 more times; then top with fourth cake layer and remaining 2 tablespoons port, pressing each layer gently but firmly. Cover and refrigerate at least 4 hours.