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


  1. Cut cake into two layers. Place each on a plate.
  2. Combine 1/2 cup Tia Maria and 2 tablespoons cream.
  3. Prick both cake layers all over with skewer.
  4. Drizzle Tia Maria mixture over all parts of each layer: bottom and top.
  5. Cover with plastic wrap and chill several hours.
  6. Two hours before serving, whip two cups of cream and fold in 2 tablespoons Tia Maria and the icing sugar.
  7. Ice cake, including layers.
  8. Crush Almond Roca and toss over top and sides of cake.
  9. Chill until serving time.