Cake Central › Cake Forums › Cake Talk › Recipes › Help Quick!! Cherry-Almond Filling!
New Posts  All Forums:Forum Nav:

Help Quick!! Cherry-Almond Filling!

post #1 of 5
Thread Starter 
I just got an order for a cake tomorrow. UGH!!

They want cherry almond filling... I have never made it before... but of course blew it off as if I was an expert on it. icon_lol.gif

Anyway... I am having a hard time even finding a recipe for it.

I found this:
Quote:
Quote:



Ingredients

1 tb unflavored gelatin
1/4 c water
8 oz maraschino cherries, finely
-cut wit; h juice
1/2 c sugar
1/8 ts salt
2 c whipped cream
1/3 c blanched almonds, finely cut
1/4 ts vanilla
1/2 ts almond extract

Instructions

Soften gelatin in water for 5 minutes. Place over boiling water; stir until
completely dissolved. Add maraschino cherries, sugar and salt. Chill until
slightly thickened. Fold whipped cream, almonds, vanilla and almond extract
into gelatin mixture. Spread on cake and chill several hours before
serving.





Anyone ever make something like this?? or have another recipe?? I really want to pull this off.. they are coming to me because the place they always went that made this for them made them upset about something..... so I want to make sure they stick with me! icon_smile.gif

Thanks! T
TAMMY
Reply
TAMMY
Reply
post #2 of 5
HI
I HAVE A RECIPE FOR CHERRY FILLING. IF YOU COULD FIND A COUPLE TEASPOONS OF SLICED ALMONDS YOU COULD GIVE THEM A QUICK PULSE OR TWO IN A FOOD PROCESSOR OR BLENDER TO PULVERIZE THEM A LITTLE. NOT TOO MUCH THOUGH, TOO MUCH AND YOU WILL BRING OUT THE NATURAL OILS IN THE ALMONDS. OR YOU COULD TAKE A SAUTE PAN OVER MEDIUM HEAT, TOAST THEM THEN PULVERIZE THEM IN A BLENDER OR FOOD PROCESSOR. ONLY SUGGESTION I HAVE. HOPE IT GAVE YOU AN IDEA. I WILL KEEP LOOKING I HAVE DOZENS OF COOKBOOKS.

CAKEROOKIE.
post #3 of 5
Thread Starter 
Thanks!!!!!!!!

DH brough home whole and silvered almonds. The silvered should be all right, right if I do the same as you are saying??
Or should I use the whole... would just have to skin them ARG
TAMMY
Reply
TAMMY
Reply
post #4 of 5
Hi
I would use the slivered almonds.
post #5 of 5
Thread Starter 
Thanks again for your help. I went with the silvered... put them in a sandwich bag and used the potato masher on them gently to cut them more fine.

If anyone is ever looking... this recipe worked great... it was a BIG hit!! The only thing I would change is less cream.. and I didn't even use the whole 2 cup. I would probably only do like 1/2 cup next time and see... it wasn't as firm a filling as I thought it would be.
TAMMY
Reply
TAMMY
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Help Quick!! Cherry-Almond Filling!