Creamy Fruit Cake Filling
A luscious, smooth cake filling that pairs beautifully with any sponge. Made with sweetened condensed milk and your choice of canned fruits, it comes together quickly and sets into a perfectly creamy, irresistible layer.
🛒 Ingredients
1 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups (395 ml) whole milk
- 1 cup (300 g) heavy cream or whipping cream
- 2 tablespoons cornstarch
- 1¾ cups (395 ml) canned fruit, drained (peaches, plums, or strawberries)
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Directions
- 1
In a medium saucepan, combine the sweetened condensed milk, whole milk, and cornstarch. Whisk together until fully smooth and lump-free.
- 2
Cook over medium heat, stirring constantly with a heat-resistant spatula for 10–15 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat.
- 3
Transfer to a bowl and allow to cool completely at room temperature. Press plastic wrap directly onto the surface to prevent a skin from forming.
- 4
Once cooled, fold in the heavy cream gently with a spatula until well incorporated and the texture is smooth and uniform.
- 5
Drain the canned fruits thoroughly, chop into bite-sized pieces, and fold into the cream. Refrigerate for at least 1 hour before filling your cake.
💡 Chef's Tip
For best results, ensure canned fruits are well drained before adding to avoid watering down the cream. A splash of vanilla extract during cooking adds wonderful depth of flavor.
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