Almond Filling Recipe -
Almond Filling Recipe
  • READY IN 25 mins

Almond Filling

Recipe by  

"An Amaretto flavored custard filling goes wonderfully well with chocolate cakes."

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Ingredients Edit and Save

Original recipe makes 1 -1/4 cups Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This was, surprisingly, a little bland. However, after it soaked into the cake a little longer (2nd day)it tasted delicious. I made a three layer cake and put this between one layer and an apricot filling between the other layer. They complimented each other well. I topped it off with Special Buttercream Frosting also found on this site.

Most Helpful Critical Review
May 10, 2005

I did not have any luck with this filling. It turned out very lumpy and smelled bad. I didn't even get past that to find out what it tasted like. I'm not sure what happened, if it was me or the receipe. I guess I'll have to give it another try to find out.


17 Ratings

Jan 25, 2004

This filling is a basic custard, very nice texture. I did need to add more amaretto.

Oct 26, 2010

I just made this and loved it, I am a chef and making a cake for a friend that loves almonds. I didn't have the liquor so I used almond extract, I just used a little bit more almond extract, about 1 or 2 teaspoons, and I put in one tbsp of vanilla extract. I would recomment this to anyone, it's super easy and good. :)

Dec 29, 2009

Very good and easy to make. I substituted almond extract for amaretto liqueur.

Sep 29, 2008

Perfect for my petit fours! Not too heavy of a taste, but just enough! I love the custard texture.

Dec 24, 2011

I used 1 T almond extract and 1t. vanilla. It has a little too much extract taste from the almond but I'm using this in some bread pudding so hopefully this will be ok for that. It is a little bland too. I love almond flavored desserts and cookies so a little disappointing. To keep this from clumping, you need to consantantly stir with a whisk. It starts out clumpy but it will stir out.

May 24, 2010

Maybe it was something I did wrong, but it tasted like tapioca pudding to me. I will NEVER use this again. I didn't put this on my cake.


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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