Trifle

Slice the sponge cake, brush 2/3 of it with raspberry jam and place it in a bowl. Now dice the rest of the cake, place it in the bowl, give the almonds on to it and sprinkle all with brandy and sherry. Keep 10 of the raspberries for decoration and give the remaining ones into the bowl. Whip cream very stiff, sweeten with sugar and add the inner part of the vanille pod. Give most of the cream on top of the trifle and decorate the top with the remaining raspberries and little cream dots.