Apricot Trifle

From 1922:

One tin apricots
2 penny sponge cakes
½ pint cream
1 tablespoonful blanched almonds
1 tablespoonful castor sugar
1 tablespoonful lemon juice

Strain the apricots and boil the syrup and sugar together for a quarter of an hour. Cut the cake in half-inch slices and place them in the dish. Pour fruit and syrup over the cake and leave in a cold place for an hour. Whip the cream and pile on top of the fruit, and decorate with almonds and angelica. Rich custard may be used instead of cream if desired.