orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom of ring
For almond cream filling: Pour half and half into
hites until foamy. Add the cream of tartar and continue beating
peed and add water and almond extract. Combine remaining dry ingredients
ALMOND CREAM: In a nonreactive saucepan, combine the almond paste, 1 cup half-and
b>filling. In a mixing bowl using an electric mixer, mix the cream
ing on serving plate. Spoon Almond Cream Filling on bottom ring, then replace
over and chill.
Spread Cream Filling over almond or pecan mixture.
Arrange oranges on a platter and sprinkle with rosewater. Top with figs, slivered almonds and cinnamon.
For the almond cream, process almonds, flaxseed oil, honey and 1/2 cup water in a food processor or blender until smooth. Drizzle over salad.
ayer on cake plate; spread Cream Filling evenly over layer.
Add
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
For Pecan Cream Filling: A day before you make
br>Beat egg whites and cream of tartar together.
Beat
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
ack to cool.
Vanilla Cream Filling:.
Put the butter and
atter.
Combine dairy-free cream cheese, 3/4 cup sugar
Make the almond tart dough: In a small
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
esting, prepare the filling.
For the filling:
Stir together miso