Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter, then dust it with flour. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar until the mixture turns a pale yellow and becomes fluffy. Mix in the vanilla extract and melted butter, then gradually fold in the dry ingredients along with the almond flour until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes or until golden and a toothpick comes out clean. Allow it to cool completely before cubing.

In a large trifle bowl or individual glass cups, start layering your Raspberry and Almond Trifle by placing a layer of cubed almond sponge cake at the bottom. Gently scatter fresh raspberries on top, followed by a generous spoonful of creamy vanilla custard. To add a light touch, dollop some whipped cream on top. Repeat the process until all your ingredients are used, ensuring you finish with a layer of whipped cream for a beautiful presentation of your trifle.

Once assembled, sprinkle toasted almond slices over the top of your trifle for an added crunch and nutty flavor. Cover the trifle with plastic wrap and chill it in the refrigerator for at least one hour, allowing the flavors to meld together beautifully, enhancing the deliciousness of your Raspberry and Almond Trifle before serving.