Creamy Walnut Filling for Cakes
A velvety, no-cook walnut cream that comes together in just 5 minutes. Rich, nutty, and perfectly sweet, it's the ultimate filling for chocolate cakes, tarts, and layered pastries. Simple ingredients, spectacular results.
🛒 Ingredients
5 servings
- 400 g (14 oz) sweetened condensed milk
- 200 g (7 oz) unsalted butter, softened
- 300 g (10.5 oz) walnut halves
- 1 pinch of sea salt
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Directions
- 1
Allow the butter to soften at room temperature for about 15 minutes until it is pliable and easy to blend.
- 2
Place the walnuts in a food processor and pulse a few times to coarsely chop them, keeping some small chunks for a pleasant texture.
- 3
Add the condensed milk and softened butter to the processor and blend until smooth and creamy.
- 4
Stir in the sea salt, then refrigerate the filling for 30 minutes before spreading to allow it to firm up slightly.
💡 Chef's Tip
Perfect for filling chocolate tarts, layer cakes, or sandwich cookies. For extra depth of flavor, lightly toast the walnuts in a dry pan for 3 minutes before blending.
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