Directions:

1. Preheat oven to 350° Spray 9x13 cake pan with nonstick spray.
2. To make cake, combine flour, baking powder, baking soda and salt. Set aside.
3. Mix vanilla yogurt, milk, egg, sugar, and oil. Pour wet ingredients over dry, then mix until combined. Fold in raspberries with spatula.
4. Pour batter into prepared pan and bake for 25-30 minutes or until center of cake has set. Cool cake on cooling rack, then cut into large cubes.
5. While cake is baking, prepare pudding. Combine egg yolks, sugar, and corn starch in a bowl.
6. Heat milk in medium-sized sauce pot until steaming.
7. Temper eggs by adding ¼ cup of milk at a time while constantly mixing. After half the milk is combined with eggs, return milk/egg mixture to pot. Slowly stir mixture until it begins to thicken. Pudding will be cooked when it can coat back of spoon.
8. Once pudding is thick, add butter, lemon juice, vanilla paste, and salt.
9. Transfer pudding to glass storage container and lightly cover with plastic wrap. Chill for 20 minutes.
10. Meanwhile prepare almond mousse by whipping heavy cream to stiff peaks with hand mixer fitted with whip attachment.
11. Mix almond butter, sugar, and vanilla in bowl. Fold in ¼ of whipped cream. Next, gently fold in remaining whipped cream to make almond mousse.
12. Make vanilla whipped cream by whipping remaining 2 cups of cream, powdered sugar and vanilla extract to stiff peaks using hand mixer fitted with whip attachment.
13. Assembly: Spoon raspberry jam into bottom of large trifle bowl, spread evenly.
14. Next spread lemon pudding on top of jam, followed by an even layer of raspberry cake cubes and finally with half of whipped cream.
15. Add another layer of raspberry cake and top with almond mousse.
16. Finally, top with vanilla whipped cream. Garnish with crushed almonds and raspberries. Allow trifle to chill for 30 minutes to 2 hours before you serve. Enjoy!