Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

From a magazine cookbook, clipped years ago. The cooking time is the freezer time.

Ingredients Nutrition

Directions

  1. Slice the top 1 1/4-inch from the top of angel food cake with a serrated knife.
  2. Hollow out cake center, leaving a 1-inch wall inside,using a grapefruit knife.
  3. Set top aside.
  4. Beat heavy cream in a medium bowl until stiff with an electric mixer at high speed.
  5. Fold in confectioners sugar until dissolved; fold in Baileys and vanilla just until blended.
  6. Fill hollowed out cake with half the cream mixture.
  7. Place filled cake on small cookie sheet.
  8. Replace cake top.
  9. Frost outside of cake with remaining cream mixture.
  10. Cover cake with sliced almonds.
  11. Freeze cake until sides are firm.
  12. Cover cake with freezer plastic wrap.
  13. Freeze until 2 hours before serving.
  14. Transfer cake to cake plate and refrigerate until serving time.

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