I plan on making an almond cake, and need an almond filling for it. I would like it to stay somewhat easy, doesnt have to be anything fancy. Just good and almondy LOL
Thanks!
Its not for me, so I dont know. Im making a 2 tier stacked cake for a friend, and she said she wanted to try almond cake. Ive never had it before, so I dont know what would be good.
I guess because its a stacked cake, I should do something a little more firm and stable.
You can use mousse in a stacked cake. Remember, it's the dowels and boards that hold it up, not the cake itself.
Frangipane is usually used as a filling in a tart and baked in the tart shell (it contains raw egg). I don't know what I was thinking before. I'm not sure how to transform it into a filling. Here's a link to a recipe for it if you'd like to play around with it, though. It is wonderful in tarts, croissants, danishes, etc: http://frenchfood.about.com/od/pastrycream/r/frangipane.htm
The easiest filling to make would be an almond creme patisserie, by subbing almond extract for the vanilla in a standard creme patisserie recipe: http://www.epicurious.com/recipes/food/views/Pastry-Cream-351010
If that is too thick, you could lighten it up by folding in stabilized whipped cream.
HTH!
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