stove-top Frangipane or other almond cream / curd?

Hi glorious bakers,
I am making an almond cake this weekend with a mascarpone cream frosting and candied almonds on top, and I am thinking it might be nice to have a layer of almond cream or curd of some kind in the middle. But all of my frangipane recipes are baked. Does anyone have experience with or ideas about a stove-top version?

Thanks!

annak wrote:Hi glorious bakers,
I am making an almond cake this weekend with a mascarpone cream frosting and candied almonds on top, and I am thinking it might be nice to have a layer of almond cream or curd of some kind in the middle. But all of my frangipane recipes are baked. Does anyone have experience with or ideas about a stove-top version?

Thanks!

Would just a simple almond pastry cream work for your cake? http://www.foodnetwork.com/recipes/emeril-lagasse/almond-pastry-cream-recipe/index.html

Thanks Tgoddess! Funnily enough, I did end up basically using that recipe yesterday, with the addition of almond extract and amaretto. I had been curious about some curds I saw that also used almond meal, but figured this was a safer route. The taste and texture are good; off to do the rest of the assembly today.

And pictures tomorrow?

Alas, posting pictures here exceeds my tech skills - which I realize diminishes the value of my contributions, so I should figure it out, but I don't have my own site hosting photos from which to map over. But I can say that the final product was much lauded.

It consisted of the cream above, doctored as indicated, between two of the almond cakes from Bon Appetit:
http://www.epicurious.com/recipes/food/ ... sch-101677
I used Amaretto instead of Kirsch and pulsed the almond paste in the food processor with the sugar to get it to break up. The cake itself was a total winner - dense crumb, nicely browned almost chewy crust reminiscent of amaretti cookies. Filled with the almond cream, frosted with mascarpone cream (16 oz mascarpone at room temp whipped with 1 pint heavy cream, 1 tbsp vanilla, 2 tbsps amaretto, and 1/3 c sifted powdered sugar - so as not to be sweet), and topped with toasted sliced almonds for crunch and color, it was delicious.