FIG FILLING:

1 lb. figs
1 c. water
2 tbsp. sugar
Juice of 1 lemon

Pass the figs through the medium cutter of a meat chopper, add the water and sugar, and cook until they form a thick pulp. Add lemon juice, beat well and when cool, spread between the layers of a cake.

ALMOND FILLING:

3 egg yolks
2 c. powdered sugar
2/3 c. almonds, or 1/2 c. almond paste
1 tsp. coffee extract

Beat the yolks of the eggs until thick, add the sugar thoroughly sifted, then the almonds passed through the finest knives of a meat chopper, or better still use almond paste. Flavor with the coffee extract, and spread between layers of cake.

MAPLE FILLING:

1 c. thin cream
2 c. scraped maple sugar
1/2 c. chopped nuts

Cook the cream and maple sugar slowly until they thicken; remove from the first and add the nuts and beat until creamy before filling cake.

ORANGE AND WALNUT FILLING:

1/2 lb. English walnuts
Juice and pulp of 1 orange
1 c. powdered sugar

Shell the nuts reserving a few unbroken halves for top of cake. Combine orange pulp and juice with sugar and nuts and mix well.