SOLO ALMOND CAKE
This I have been making for years and found the recipe on the label of a can of Solo Almond filling.
Provided by Rita1652
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 10 inch tube pan or 12-cup Bundt pan.
- Beat butter and granulated sugar in a large bowl with electric mixer until light and fluffy.
- Add eggs one at a time,.
- beating well after each addition. Beat in almond filling until well blended.
- Stir together flour, baking powder, and salt until mixed.
- Add to almond mixture alternately with milk, beginning and ending with dry ingredients.
- Beat until blended.
- Spread batter evenly in prepared pan.
- Bake 50-55 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan and cool completely on rack.
- To make glaze, combine Confectioners' sugar, cream and extract in small bowl and stir until well blended and smooth.
- Spoon over top of cake and let set.
ALMOND FILLING
Steps:
- 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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 8.9 g, Cholesterol 39.2 mg, Fat 1.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 82.5 mg, Sugar 7.6 g
HOW TO MAKE ALMOND FILLING
There are differences between, Almond Paste, Almond Filling and Mazipan. I get sick of running out of things when I am in the middle of something or going to the store and the store doesn't have the item. This is where I got the recipe for this. http://www.food.com/recipe/danish-almond-filling-54148
Provided by Bonnie Beck
Categories Other Sauces
Time 30m
Number Of Ingredients 1
Steps:
- 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.
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