Cherry Almond Cake Filling - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
1/4 c. cold water
1 (8 oz.) jar maraschino cherries, finely chopped
1/2 c. sugar
1/8 tsp. salt
2 c. heavy cream
1/3 c. blanched almonds, finely chopped
1/4 tsp. vanilla
1/2 tsp. almond extract
1 baked white or angel food cake

Preparation

Soften the gelatin in the cold water for 5 minutes.
Place in top of a double boiler over water; stir until completely dissolved.
Add chopped cherries with juice, sugar and salt. Chill until slightly thickened.
Whip cream.
Add almonds, vanilla and almond extract.
Fold into gelatin mixture.
Frost white layer cake or angel food cake.