The best delicious Barbara's No Bake Boozy Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Barbara's No Bake Boozy Cake recipe today!
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50 g Unsalted butter
50 g Icing sugar
7 g Ground almonds
4 tb Single cream
1 ts Almond essence
150 ml Whipping cream
3 tb Brandy
6 tb Strong black coffee
Choice of – 8 trifle sponges
-cut in half; or 24 sponge
; lengthways, fingers
-TO DECORATE-
150 ml Whipping cream
3 tb Flaked almonds; up to 4
50 g Plain chocolate
Line a 1lb loaf tin with greaseproof paper. Soften butter and beat
with icing sugar until very pale in colour and of a dropping
consistency. Add ground almonds and single cream and beat together.
Whip cream until standing in peaks. Mix brandy and coffee, put onto a
shallow plate. Quickly dip in 8 biscuits and arrange them over the
base of the prepared tin.
Spread 1/2 almond butter cream over them, 1/2 the whipped cream. Dip
in 8 more biscuits and proceed as before. Top layer should finish
with biscuits.
Cover tin with foil to weigh down. Refrigerate for a minimum of 2
hours or if preferred deep freeze. Thaw for 2 hours.
To serve, decorate with remaining whipped cream, toasted almonds and a
drizzle of melted chocolate.
Yields
1 servings
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