Almond Cream Filling
1/4 cup butter or margarine, room temperature
1 cup almond paste
1 cup light cream
1/2 cup granulated sugar
1/2 cup toasted and ground almonds
6 egg yolks
1 teaspoon vanilla extract
Cream the butter until soft. Add almond paste a little at a time, alternating with cream. Stir in sugar and ground nuts. Cook over medium heat. Stir constantly until cream thickens. Stir a few tablespoons of the hot, thickened cream into egg yolks. Pour egg yolk mixture into remaining cream. Stir briskly. Return to low heat. Continue to cook and stir until cream thickens a little more. DO NOT let boil. Remove from heat and cool. Add vanilla when mixture has cooled.
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