Yield: 1 Servings
|1 large||Angel Food Cake|
|½ cup||Tia Maria|
|2 tablespoons||Whipping cream|
|2 cups||Whipping cream|
|2 tablespoons||Tia Maria Liqueur|
|2 tablespoons||Icing sugar|
|6 \N||Almond Roca bars|
Cut cake into two layers. Place each on a plate. Combine ½ cup Tia Maria and 2 Tbs. cream. Prick cake all over with skewer - both layers. Drizzle Tia Maria mixture over all parts of each layer: Bottom and top. Cover with Saran Wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and sides of cake.
Chill until serving time. Serves 10.
Posted to MM-Recipes Digest V4 #262 by Marge McInnes <mcinnes@...> on Tue, 24 Sep 96.