| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Angel Food Cake |
| 1/2 |
c |
Tia Maria |
| 2 |
tb |
Whipping cream |
| 2 |
c |
Whipping cream |
| 2 |
tb |
Tia Maria Liqueur |
| 2 |
tb |
Icing sugar |
| 6 |
|
Almond Roca bars |
INSTRUCTIONS
Cut cake into two layers. Place each on a plate. Combine 1/2 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@islandnet.com> on Tue, 24 Sep 96.
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