Reviewed: Sep. 15, 2001

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.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

Jackie

Cooking Level: Expert

Home Town: Cambridge, New York, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Apr. 5, 2002

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

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

MEGWEST

Reviewed: Nov. 26, 2009

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

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: 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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PINKBUNNY21

Reviewed: Oct. 25, 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. :)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Brittany Butler Sinclair

Cooking Level: Professional

Living In: Layton, Utah, USA

Reviewed: Sep. 29, 2008

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

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

RenoAnn

Reviewed: May 23, 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JSWERVE0712

Reviewed: Jul. 23, 2008

This is good. A the consistency of a thin pudding. Great on chocolate cake!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

Reviewed: Apr. 11, 2013

I made this as a filling for chocolate cake and it wa a HUGE hit. I did use a quarter cup or so of almond paste instead of Amaretto liqueur because it was left over from making an almond cake. I grated the paste to make sure it would mix well. It was wonderful! I also added mayby a 1/2 teaspoon of almond extract. Very very good. Thanks Carol!

Was this review helpful? [ YES ]
1 user found this review helpful