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... 9 Feb 2011 , 12:48pm

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

spudbaker Says... 10 Feb 2011 , 8:00am

This would be excellent with pistachio cake

Olenmetra Says... 10 Feb 2011 , 9:52am

Sounds good with a vanilla almost cake

Olenmetra Says... 10 Feb 2011 , 9:53am

Sounds good with a vanilla almond cake

mareg Says... 10 Feb 2011 , 6:31pm

I used it with WASC and it got rave reviews.

TiaCake Says... 11 Feb 2011 , 9:23am

white sugar? do you mean as in powdered sugar?

mareg Says... 11 Feb 2011 , 7:18pm

OMG. Yes it's powered sugar!

mareg Says... 11 Feb 2011 , 7:19pm

Oops. NO it is granulated white sugar!!!

mareg Says... 11 Feb 2011 , 7:21pm

Sorry for the confusion. :/

jannp Says... 14 Feb 2011 , 10:05am

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... 15 Feb 2011 , 12:41pm

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

calicopurr Says... 24 Feb 2011 , 9:22pm

gonna save this..thx

lilsis Says... 1 Apr 2011 , 6:57pm

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

cakegal24 Says... 9 Apr 2011 , 5:39am

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... 24 Apr 2011 , 11:03pm

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... 24 Apr 2011 , 11:04pm

Lilsis. Yeah!!! :)

mareg Says... 24 Apr 2011 , 11:05pm

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

Nicki_Sweetcakes Says... 25 May 2011 , 9:52pm

Love it! Thank you for posting.

Deannarnc Says... 31 May 2011 , 7:09pm

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... 1 Jun 2011 , 3:31am

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

Vick61 Says... 7 Jul 2011 , 7:06am

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... 26 Jul 2011 , 7:16am

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... 26 Jul 2011 , 7:18am

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

mommyandmecakes Says... 6 Sep 2011 , 8:19pm

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... 17 Sep 2011 , 2:40pm

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... 17 Sep 2011 , 2:47pm

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... 20 Sep 2011 , 11:15am

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... 2 Jan 2012 , 4:25pm

I think I it woyld be ok at room temp.

flourbud Says... 10 Feb 2012 , 1:48pm

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... 7 Mar 2012 , 9:24am

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

mareg Says... 2 Aug 2012 , 9:39am

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

mareg Says... 23 Sep 2012 , 10:42pm

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

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