Zuppa Inglese!

Some time ago, at the end of last year, I made my mom a semi-homemade cake for her birthday. It's called Zuppa Inglese (don't ask me why), and you can find all sorts of variations of the recipe online. I just got home on the day of her birthday and I wanted to make this recipe for a super quick and easy cake that Mrs. O shared with me. It was quick and easy to make, but more importantly, it was delicious! I was surprised by how good a non-homemade cake tasted. Anyways, I used 2 boxes of Entemann's regular pound cake, 1 jar or raspberry preserves, a teeny-tiny bottle of unflavored rum, regular vanilla pudding, toasted thin-sliced almonds, and whipped cream.

I split both loaves of pound cake in the middle (you can go thinner and split into three halves lengthwise). Make sure they're even, then brush all the tops with rum. Spread raspberry preserves evenly, and then the vanilla pudding on top of the preserves.

Pile on the top layers and brush them with more rum! Cover the whole thing with whipped cream and spread it around as evenly as you possibly can.

Then, get creative with the toasted almonds which I just toasted in the oven. At first, I wanted to place the almonds on top of the cake one at a time like in the picture below. But I realized that it was taking too long and that my fingers were ruining the whipped cream, so I just sprinkled it on and went crazy!

I put the rest of the whipped cream in a Ziploc with a decorating tip and covered the deformed edges of the cake.

And yes, we did cut a slice of it and ate the slice before I remembered to put some fresh strawberries on top. Anyway, that's it. It was good and gone by the next day. DELISH!