Cherry Almond Cake Filling
A luscious cherry almond cake filling with whipped cream, chopped cherries, and almonds, perfect for layering in white or angel food cakes, offering a sweet, nutty, and fruity flavor.
Ingredients
Instructions
- Soften the gelatin in cold water for 5 minutes.
- Place the softened gelatin in a double boiler over water and stir until completely dissolved.
- Add chopped cherries with juice, sugar, and salt. Chill until slightly thickened.
- Whip the heavy cream until soft peaks form.
- Add chopped almonds, vanilla, and almond extract to the whipped cream.
- Fold the whipped cream mixture into the gelatin mixture.
- Frost a white layer cake or angel food cake with the filling.
Tips & Substitutions
For a lighter filling, you can use low-fat cream cheese instead of heavy cream. Ensure the gelatin is fully dissolved to prevent lumps. If you prefer a more intense cherry flavor, consider using cherry preserves or fresh cherries instead of maraschino cherries. Chopping the almonds finely helps them blend seamlessly into the whipped cream.
Serving Suggestions
This cherry almond cake filling is perfect for layering in a white layer cake or an angel food cake. For added flair, top the cake with fresh whipped cream and a sprinkle of chopped almonds. It pairs beautifully with Fancy Carrots for a festive dinner or can be served alongside chocolate desserts for a delightful contrast.
Storage & Reheating
Store any leftover cake filling in an airtight container in the refrigerator for up to three days. If the filling thickens too much after chilling, you can gently re-whip it to restore its texture. Avoid freezing, as it may affect the cream's consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Almond Cake Filling contains roughly 533 calories, with 3g protein, 74g carbohydrates, and 12g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin A (14% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1913mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries for a more natural flavor. Simply pit and chop them, then add a bit of sugar to enhance their sweetness. Keep in mind that fresh cherries may yield more liquid, so adjust the amount of sugar accordingly.
How do I prevent the whipped cream from deflating?
To prevent deflation, make sure your mixing bowl and beaters are cold before whipping the cream. Whip the cream until soft peaks form, then gently fold in the other ingredients. Avoid overmixing, as this can cause the cream to collapse.
Can I make this filling ahead of time?
Absolutely! You can prepare the filling a day in advance. Just store it in the refrigerator in an airtight container. When ready to use, give it a gentle stir or re-whip to restore its consistency before frosting your cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).