@kittyloo Maybe one of these will help:
Amaretto Filling
2 cups heavy whipping cream, divided
½ cup amaretto liqueur
1 (.25-ounce) package unflavored gelatin
¼ cup sugar
To make Amaretto Filling: In a small saucepan, combine ½ cup cream and amaretto liqueur. Bring to a simmer over medium heat. Remove from heat. Add gelatin to cream mixture, stirring until dissolved. Refrigerate for approximately 30 minutes. Mixture should be firm, but not set.
In a large bowl, beat remaining 1½ cups cream at high speed with an electric mixer until stiff peaks form. Add sugar and chilled gelatin mixture and beat well. Refrigerate for 1 hour.
Beat for 2 minutes on medium-high speed and then spread between cake layers and refrigerate for 30 minutes. Spread icing on top and sides of cake. Store cake in refrigerator.
Maida Heatter’s CREAMY WHITE FILLING
1/3 cup plus 3 tablespoons sifted all-purpose flour
1 ½ cups milk
¾ pound (3 sticks) unsalted butter
Generous pinch of salt
1 ½ teaspoons vanilla extract
3 ¾ cups strained confectioners sugar
Place the flour in a 1-quart saucepan. Add the milk gradually, stirring with a rubber spatula. If the mixture is not smooth, strain it before cooking.
Place it over moderate heat. Cook, stirring and scraping the bottom constantly with a rubber spatula, until the mixture becomes very thick and bubbles slightly. Simmer, stirring, for about 2 minutes. If necessary, beat with a small wire whisk to make the mixture smooth.
Stir in 1 tablespoon of the butter and set the mixture aside to cool to room temperature--stir it occasionally while it is cooling.
Place the remaining butter in the large bowl of an electric mixer and beat until it is slightly softened. Add the salt, vanilla, and sugar (gradually) and beat well for about 2 minutes, scraping the bowl as necessary with a rubber spatula. Gradually, 1 large spoonful at a time, add the cooled flour and milk mixture. Then beat at high speed for a minute or two until the filling is smooth, light, and fluffy.
Twinkie Filling
1 cup milk
5 Tablespoons flour
1 cup sugar
½ teaspoon salt
½ cup Crisco shortening
½ cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
Mix flour with milk, stirring to eliminate lumps. Bring to a boil and cook until thick. Cool. Beat until somewhat fluffy—it won’t get very fluffy. Then, one at a time, add the sugar, salt, Crisco, butter, vanilla and almond extracts, beating well after each addition.
Refrigerate for at least one day, to develop flavor.
Lemon Curd
½ cup freshly squeezed lemon juice
½ cup plus 2 tablespoons sugar
1 stick (8 tablespoons)unsalted butter
2 large eggs
To make the Lemon Curd: Boil the lemon juice, sugar, and butter in a medium saucepan.
Whisk the 2 large eggs together in a large bowl. Pour 1 cup of the lemon mixture into the eggs and whisk together. Add the egg mixture back into the pan with the remaining lemon mixture. Cook on low heat, stirring, until thick, and then strain with the finest strainer you have. Cover and cool in the refrigerator until ready to assemble the cake.
Strive for respect instead of attention. It lasts longer.
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