Almond Cream Filling
Makes about 2 cups
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (2 grams) orange zest
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1 teaspoon (5 grams) rum
  • 4 large eggs (200 grams)
  • 1¾ cups (168 grams) almond flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zest, vanilla bean paste, and rum. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until combined. Refrigerate until ready to use. Store Almond Cream Filling in an airtight container in refrigerator for up to 2 weeks.
Recipe by Bake from Scratch at