Title: Almond cream filling
 Categories: Cakes
      Yield: 1 Servings
 
    1/4 c  Butter
      1 c  Almond paste
      1 c  Rich milk or light cream
    1/2 c  Sugar
    1/2 c  Toasted almonds, ground
      6    Egg yolks
      1 ts Vanilla
 
  Cream butter until it is soft.  Add almond paste a little at a time,
  alternating with milk.  Stir in sugar and ground nuts. Cook over
  medium heat, stirring constantly until cream thickens. Stir a few
  tablespoons of hot, thickened cream into egg yolks. Then pour
  egg-yolk mixture into remaining cream, stirring briskly. Return to
  low heat. Continue to cook and stir until cream thickens a little
  more, being careful not to let it boil. When mixture is cool, add
  vanilla.