Almond Cream Filling
Author: Kitchens
  • 1/4 Cup butter
  • 1 Cup almond paste
  • 1 Cup rich milk or light cream
  • 1/2 Cup sugar
  • 1/2 Cup toasted almonds; ground
  • 6 egg yolks
  • 1 teaspoon vanilla
  1. Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts.
  2. Cook over medium heat, stirring constantly until cream thickens. Stir a few Tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat.
  3. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
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