Barbara's No Bake Boozy Cake Recipe

• 50 gm Unsalted butter
• 50 gm Icing sugar
• 7 gm Grnd almonds
• 4 Tbsp. Single cream
• 1 tsp Almond essence
• 150 ml Whipping cream
• 3 Tbsp. Brandy
• 6 Tbsp. Strong black coffee Choice of - 8 trifle sponges cut in half, or possibly 24 sponge lengthways, fingers
• 150 ml Whipping cream
• 3 Tbsp. Flaked almonds, up to 4
• 50 gm Plain chocolate

1. Line a 1lb loaf tin with greaseproof paper.
2. Soften butter and beat with icing sugar till very pale in colour and of a dropping consistency.
3. Add in grnd almonds and single cream and beat together.
4. Whip cream till standing in peaks.
5. Mix brandy and coffee, put onto a shallow plate.
6. Quickly dip in 8 biscuits and arrange them over the base of the prepared tin.
7. Spread 1/2 almond butter cream over them, 1/2 the whipped cream.
8. Dip in 8 more biscuits and proceed as before.
9. Top layer should finish with biscuits.
10. Cover tin with foil to weigh down.
11. Chill for a minimum of 2 hrs or possibly if preferred deep freeze.
12. Thaw for 2 hrs.
13. To serve, decorate with remaining whipped cream, toasted almonds and a drizzle of melted chocolate.

butter, icing sugar, almonds, cream, whipping cream, brandy, black coffee, whipping cream, almonds, chocolate

Taken from cookeatshare.com/recipes/barbara-s-no-bake-boozy-cake-78134 (may not work)