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Before starting this Almond Cream recipe, make sure you have organised all the necessary ingredients.
Place the sugar and softened butter into the stand mixer recipient.
Work the two ingredients for about 2-3 minutes until pale.
Add the almond powder...
... then the eggs, one by one.
Beat for a few minutes.
Add the whipping cream, while beating at low speed...
... and the flour. Increase the speed until homogeneous.
Reserve in the fridge.
This cream should be used as is, but as a filling for cakes and pastries that require baking (such as this pear tart for instance).