I made this and everybody thought it was awesome! I get lots of compliments and hubby will eat it like pudding.
Lemon or vanilla flavoring can be used too.


1 cup milk
2 TB plus 1 tsp.  Cornstarch
3/4 cup White sugar
1/2 cup Water
4 egg yolks beaten
1 tsp. Almond extract
1 tsp. Armaretto like Disarano liquor


Mix milk, cornstarch, sugar in a medium sauce pan
Add water & beaten egg yolks gradually.

Cook over medium heat till thick and bubbly.  Stir constantly.
When it gets to the rapid boil(bubbly) cook for one minute longer.
Remove from heat and add almond and Armaretto.  Stir using a wisk.
Cover with plastic wrap touching the filling to prevent a film whe cooling Znd let cool completely. I put mine in the fridge.


cakeastic Says... 2011-02-09 12:48:16

What kind of cake would work best to fill this filling with?

spudbaker Says... 2011-02-10 08:00:19

This would be excellent with pistachio cake

Olenmetra Says... 2011-02-10 09:52:20

Sounds good with a vanilla almost cake

Olenmetra Says... 2011-02-10 09:53:03

Sounds good with a vanilla almond cake

mareg Says... 2011-02-10 18:31:39

I used it with WASC and it got rave reviews.

TiaCake Says... 2011-02-11 09:23:13

white sugar? do you mean as in powdered sugar?

mareg Says... 2011-02-11 19:19:29

Oops. NO it is granulated white sugar!!!

mareg Says... 2011-02-11 19:21:12

Sorry for the confusion. :/

jannp Says... 2011-02-14 10:05:20

oh my - made this for a tasting and both the bride and groom just loved. will be using it as a filling for on the tiers of the cake. could eat it all by itself. could see changing the flavor very easily. very yummy!!!!!

Dizzymaiden Says... 2011-02-15 12:41:57

Sounds very tasty - wonder what celebration I can congure up to make this! Presidents Day...

calicopurr Says... 2011-02-24 21:22:25

gonna save this..thx

lilsis Says... 2011-04-01 18:57:49

made this for the middle of a vanilla WASC cake for a wedding --- got nothing but RAVE reivews on it!!! Thanks!!

cakegal24 Says... 2011-04-09 05:39:39

sounds lovely. is it stable enough to use with a sculpted cake...like a shopping bag cake? Do I need to use a dam of buttercream with it? Thanks!

mareg Says... 2011-04-24 23:03:09

I font know how stable it is for a sculpted creme . You will need a good thick BC dam for it. Hope you try it its yummy.

mareg Says... 2011-04-24 23:04:02

Lilsis. Yeah!!! :)

mareg Says... 2011-04-24 23:05:46

Cakegal24, So glad you tried it. I love it too. :)

Nicki_Sweetcakes Says... 2011-05-25 21:52:26

Love it! Thank you for posting.

Deannarnc Says... 2011-05-31 19:09:59

How long does it stay good in the refrigerator? Just wondering if it can be made days ahead or not? I'm excited to try it. Sounds amazing. : )

mareg Says... 2011-06-01 03:31:28

Yes, I've made it a few days ahead and it was fine.

Vick61 Says... 2011-07-07 07:06:13

ok, totally new here and have figured out many of the acronyms used here, but still haven't been able to figure out what WASC stands for...sigh. I'm going to be making this filling for one of my cakes, but would love to know what the WASC is so I can perhaps use that cake instead :) Any help would be appreciated! Thanks

SuicideBlonde Says... 2011-07-26 07:16:35

Do you think this would be good with a German Choc Marble cake? The recipe I'm using already has almond in the cake so not sure if this would be overkill or not. Thanks.

SuicideBlonde Says... 2011-07-26 07:18:18

Oh Vick, in case you haven't found out yet, WASC is white almond sour cream cake. Never made it before.

mommyandmecakes Says... 2011-09-06 20:19:51

Ok sounds wonderful, but have a few questions... Anyone ever pair up with fruit? If so,, did u mix in or slice fruit up and lay on top? can this filling be left out in room temperature (78 degrees) or does it have to go in fridge? Please advise!!!

Sugarella Says... 2011-09-17 14:40:14

Vick61 As SuicideBlonde said, it is a White Almond Sour Cream Cake. If you go to the recipes link and then click on the Most Saved recipes link on the upper right side of the page, the WASC cake recipe will probably be at the top of the list. It is absolutely amazing! I'm a totally from scratch gal, and I can't get over how good this is! It is definitely a new favorite!

Sugarella Says... 2011-09-17 14:47:54

Help!? Anyone know how many cups this makes or covers? I'm making a large tiered cake and would like to make enough for it in one batch. I'm headed out to the liquor store now to buy the Amaretto. Thanks!

elisa05 Says... 2011-09-20 11:15:17

Hi Mareg, This filling sounds great!! I have just one question: how long do you think I can keep a cake, filled with this filling, at room temperature? Or does the cake needs to be refrigerated most of the time? Thank you for sharing the recipe!!

mareg Says... 2012-01-02 16:25:57

I think I it woyld be ok at room temp.

flourbud Says... 2012-02-10 13:48:11

I use this all the time in boston creme pie (cakes). Only instead of the almond flavorings I use the traditional vanilla and a tablespoon of butter stirred in at the end. The butter gives it a rich and very delicious flavor.

Leah1974 Says... 2012-03-07 09:24:26

How much does this yield? Is it just enough to fill a 2 tiered 8 or 9 inch round?

mareg Says... 2012-08-02 09:39:45

Yes, There is enough to fill a 8 or 9 in round.

mareg Says... 2012-09-23 22:42:26

FYI I filled a 9x13 sheet cake and one batch was enough! :)

Joyzlu Says... 2015-06-11 21:12:09

Does the cake need to be refrigerated until delivery with this filling?

ln21 Says... 2015-06-12 06:08:07

merci pour toutes ces recettes je suis française mais avec le traducteur je parcours souvent vos délicieuses pages avec plaisir mais j aimerais pour plus de faciliter dans les recettes que les équivalents de quantité soient données en français car je ne peux pas faire vos recettes merci aussi pour tous les tutos et les images fabuleuses . Cordialement Hélène

Tishie18 Says... 2015-06-12 15:32:31

Would this be too sweet to just use as filling for a small pie crust cup?  Size of a mini cup cake



mareg Says... 2015-06-12 15:39:45

I would refrigerate till delivery.   Yes

mareg Says... 2015-06-12 15:41:05

My hubby lijes to eat it like pudding.  I bet it would be good as a pie#

mareg Says... 2015-06-12 15:41:08

My hubby lijes to eat it like pudding.  I bet it would be good as a pie#

dtahouse611 Says... 2015-06-14 20:50:30

Can extras  be frozen for about a week?

brushfirepatty Says... 2015-06-21 17:22:58

i love the sound of the filling, I am doing a tiered wedding cake for the 4th of July weekend

My question is how long will it stay and do you think it will travel well

I live in Texas and the venue is in Missouri it will be about a 5 hour trip from where I live  

mareg Says... 2015-06-24 13:25:20

I've never frozen it. It always gets eaten up any extras I have.

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