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Tia Maria Cake




Source of Recipe


Internet


List of Ingredients




1 Large Angel Food Cake
1/2 Cup Tia Maria
2 Tbs. Whipping cream
2 cups Whipping cream
2 Tbs. Tia Maria Liqueur
2 Tbs. Icing sugar
6 Almond Roca bars

Recipe



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.

ALMOND ROCA

Yield: 6 servings
2 c (1 pound) butter
2 c Sugar
1/2 c Whole almonds
1 lg Package chocolate chips
1/2 c Walnuts ground in a blender

Melt butter over high heat. Add sugar, stirring until it foams up well.
Continue over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly.
After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper.
Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.)
Break into pieces and it's ready to eat.