Prepared by Ron & Sue, April 2005, from Christine Pirello

------Cake------	3 Cup Unsweetened Frozen
2 ½ Cup Whole Wheat Pastry Flour	-Raspberries
½ Cup Brown Rice Syrup	¼ Cup Brown Rice Syrup
2 -3 Tsp. Baking Powder	1 Tbs. Kuzu, Dissolved In 1/3 Cup
1 Tsp Vanilla Extract	-Cold Water
1/8 Tsp Sea Salt	2 Tsp Fresh Lemon Juice
½ Cup Spring Water	------Fruit------
¼ Cup Corn Oil	2 Cup Mixed Fresh Soft Fruit,
1 /2-2/3 Cup Rice Milk	-Sliced Strawberries, Halved
------Custard------	-Grapes,
2 Cup Amazake	Whole Blueberries, Raspberries Or
Pinch Of Sea Salt	-Blackberries, Thinly Sliced
2 Tbs. Kuzu, Dissolved In ¼ Cup	-Peaches, Etc.
-Water	------Topping------
1 Tsp Almond Extract	1 ½ Cup Slivered Almonds, Pan
--Raspberry Sauce--	-Toasted

Preheat oven to 350° F. Lightly oil a 9" square pyrex dish. Sift dry ingredients together into a bowl. Whisk wet ingredients together in separate bowl. Stir the wet mixture in dry mixture, the batter should be thick and spoonable not runny. Add more rice milk if needed. Bake on center rack 40-45 min. Cool cake in pan 10 min. Before turning out of pan to cool on a wire rack. Cool completely. Cut into 1" cubes. Heat raspberries and rice syrup in a saucepan over medium heat. Stir in dissolved kuzu and cook, stirring, until thickened, 3 min. Stir in lemon juice and remove from heat. Press mixture through a fine strainer to remove seeds. Chill 1 hour. Assembly: Using a trifle dish or deep clear glass bowl, drizzle about 1/3 of the raspberry sauce over the bottom. Arrange half of the cake cubes in a layer, patting them down into the sauce. Spread about 1/4 of the custard over the cake and arrange half of the fruit on top of the custard. Spread 1/2 of the remaining custard over the fruit. Sprinkle lightly w/slivered almonds. Add another 1/3 of the raspberry sauce, then the remaining cake, pressing down slightly. Place remaining fruit on top of the cake. Top with the last of the custard. Pan toast almonds in a dry skillet over med. Heat. Stir constantly, until fragrant, about 5 min. Cover the top of the custard well with almonds. Using a spoon, create a ring of raspberry sauce around the edge of the bowl. Chill 1 hour, covered or up to a full day before serving.