Recipe by Carol
"An Amaretto flavored custard filling goes wonderfully well with chocolate cakes."
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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.
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.
This filling is a basic custard, very nice texture. I did need to add more amaretto.
Very good and easy to make. I substituted almond extract for amaretto liqueur.
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. :)
Perfect for my petit fours! Not too heavy of a taste, but just enough! I love the custard texture.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 13
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