Tia maria cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Almond Roca bars | |
Directions
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.