Walnut Caramel Cream Filling for Cakes and Swiss Rolls
A rich, velvety walnut and caramel cream that elevates any cake or Swiss roll to bakery-level perfection. Simple pantry ingredients come together to create a luscious filling with an irresistible crunch. Perfect for layered cakes, rolled sponges, and elegant dessert cups.
🛒 Ingredients
1 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 300 g (10.5 oz) shelled walnuts
- ¾ cup (200 ml) heavy cream
- 1 pinch of sea salt
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Directions
- 1
Make the dulce de leche: submerge the unopened condensed milk can in a large pot of water. Bring to a boil and simmer over low heat for 1 hour. Remove and let cool completely before opening.
- 2
Pulse the walnuts in a food processor to a coarse crumble, or chop with a knife to keep some satisfying chunks for texture.
- 3
In a heavy-bottomed saucepan, combine the dulce de leche, walnuts and heavy cream. Cook over low heat, stirring constantly, until the mixture thickens into a smooth, spreadable cream.
- 4
Remove from heat, stir in the sea salt, and allow to cool for about 15 minutes before spreading generously onto cake layers, Swiss rolls, or spooning into dessert glasses.
💡 Chef's Tip
For a silkier result, blend half the walnuts into a fine paste and roughly chop the other half. The cream keeps refrigerated for up to 3 days in a sealed container — if it lasts that long!
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