Tia maria cake

Yield: 1 Servings

Measure 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 \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.

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