n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
ayer on cake plate; spread Cream Filling evenly over layer.
Add
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam in
For Pecan Cream Filling: A day before you make
atter.
Combine dairy-free cream cheese, 3/4 cup sugar, lemon
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
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
For almond cream filling: Pour half and half into
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
Cream Puffs:
In a large
hites until foamy. Add the cream of tartar and continue beating
et cool completely before filling.
MASCARPONE FILLING:
Combine marmalade, liqueur
et it dry.
Lemon Cream Filling.
Scald 1 1/2
n 1 cup of grated cheese.
Transfer the dough to
ack.
For the orange cream filling, beat butter, sugar, orange peel
br>Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
nd prepare almond whipped cream by beating remaining filling ingredients at medium
Sift together flour, sugar, cocoa, baking soda and salt.
Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
Line muffin tins with paper cups (to yield 3 dozen).
Fill each half full of batter.
On the top of each, put one teaspoon of the cream filling (which is next).
For the cream filling, combine softened cream cheese and egg.
Stir in sugar, salt and chocolate.
Bake for 30-35 minutes at 350 degrees.