Update: There has been some confusion about the amount of cream needed in this recipe. You will need a total of 4 cups, plus possibly a little extra. Read the above post to see why I used a little extra.
2 cups are used to make the almond cream. The almond cream is then divided and 1/4 cup is reserved for the Buttercream Icing and the rest is added to the cake batter.
A separate 2 cups of cream is used to make the Amaretto filling.