Ingredients:
· 8 slices of cake (1½ inches thick)
· ¼ cup butter, softened
· ½ cup heavy whipping cream
· ¼ tsp almond extract
· ¼ cup almond cake and pastry filling
· ½ cup fresh blueberries
· ½ cup fresh raspberries
· ½ cup sliced fresh strawberries
· ¼ cup mixed nuts, coarsely chopped
· Powdered sugar

Method:
Using a one-and-a-half-inch round cookie cutter, cut out the centres of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 inch from heat for one to two minutes on each side, or until toasted.
In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form. To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with powdered sugar.