Press the cardamom capsules slightly, warm them up in a pot with cinnamon, sugar, wine and 3 tbsp. grenadine. Remove from heat and let cool.
In the meantime, stir the curd and the rest of the grenadine syrup with a whisk until smooth. Cut the pomegranate in half, divide into slices and remove the seeds. Pour the spice punch through a sieve. Cut honey cake into cubes (approx. 2 cm).
Put about half of the honey cake cubes in a dessert bowl (approx. 1 l capacity), sprinkle with about half of the punch and sprinkle with 1⁄3 pomegranate seeds. Spread half of the quark on top by the spoonful. Add the rest of the honey cake cubes, sprinkle with the rest of punch and sprinkle 1⁄3 pomegranate seeds on top. Spread the remaining quark on top. Sprinkle with remaining pomegranate seeds. Keep cool until serving.
Roughly chop the almonds and sprinkle them on Trifle just before serving.