1/2 cup of sliced almonds 1/2 cup of sour cream 1 tablespoon of Confectioners sugar 1 teaspoon of vanilla extract 1 pound of cake 1/2 cup of seedless raspberry jam 1/2 cup of fresh raspberries
In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioners sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve. Approximately 7 minutes.
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