Almond Filling

Almond Filling

14 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Recipe by  Carol

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

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Adjust Servings

Original recipe yields 1 -1/4 cups



  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 (14)

Rate This Recipe


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.



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.

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Amount Per Serving (10 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 82 mg
  • 3%

Based on a 2,000 calorie diet



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Old English Cream Pie Filling


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Pudding or Pie Filling