Tia Maria Cake
1 large angel food cake
1/2 cup Tia Maria
2 tablespoons whipping cream
2 cups whipping cream
2 tablespoons Tia Maria Liqueur
2 tablespoons confectioners' sugar
6 Almond Roca bars
Cut cake into two layers. Place each on a plate.
Combine 1/2 cup Tia Maria and 2 tablespoons cream.
Prick both cake layers all over with skewer.
Drizzle Tia Maria mixture over all parts of each layer: bottom and top.
Cover with plastic wrap and chill several hours.
Two hours before serving, whip two cups of cream and fold in 2 tablespoons 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.
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