Cherry-Almond Cake Filling

1 tb Unflavored gelatin
1/4 c Water
8 oz Maraschino cherries, finely cut with juice
1/2 c Sugar
1/8 ts Salt
2 c Whipped cream
1/3 c Blanched almonds, finely cut
1/4 ts Vanilla
1/2 ts Almond extract

Soften gelatin in water for 5 minutes. Place over boiling water; stir until completely dissolved. Add maraschino cherries, sugar and salt. Chill until slightly thickened. Fold whipped cream, almonds, vanilla and almond extract into gelatin mixture. Spread on cake and chill several hours before serving.

Cherry-Almond Cake Filling printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.