Name: Almond Filling
Ingredients: 1 pint thick sweet cream; 1 pound blanched almonds, chopped very fine

Why it works: Cream and almond are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Almond Filling

Ingredients

1 pint thick sweet cream
1 pound blanched almonds, chopped very fine

Directions

Make the filling

Whip the cream until thick and fluffy.
Sweeten and flavor the whipped cream to taste.
Stir in the finely chopped blanched almonds.

Assemble and serve

Spread the mixture between layers of cake and on top when ready to serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream + almondtop 16% of all pairs

Smell alikemoderate

Cooked together5,130 recipes

Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thick sweet cream: Whipped into a light, fluffy base that holds the filling together.
Blanched almonds: Add body and nutty texture to the whipped cream.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.