1 angel food cake (store-bought or homemade)
1 small bottle Frangelico (hazelnut liqueur)
1 pint whipping cream
Slivered almonds
Confectioners' sugar
Vanilla extract
Honey

Slice the cake into three equal pieces along top, middle and bottom. Place the bottom layer on a large platter and drizzle it with Frangelico. Don't soak it, but do be generous.

Whip the cream until fluffy. Add 1 teaspoon vanilla extract, 1 teaspoon Frangelico and enough confectioners' sugar to make it taste sweet.

Spread about 1/4 cup whipped cream over the first layer of cake. Sprinkle a generous portion of slivered almonds over the top. Add the next layer and add Frangelico, whipped cream and almonds. Do the same with the top layer. Smooth whipped cream down the side, and place some almonds on the side. Add an extra layer of whipped cream on top of the almonds on the top layer. Drizzle honey on top. Cover the cake, and put it into the freezer for a couple hours.