Creamy Plum Cake Filling
A rich and velvety filling that combines the sweetness of condensed milk with the fruity depth of plums in syrup. Perfect for layered cakes, Swiss rolls, and sponge cakes, this luscious filling is ready in just 30 minutes and guaranteed to impress.
🛒 Ingredients
1 servings
- 1 can of plums in syrup (approx. 14 oz / 400 g)
- 1 can of sweetened condensed milk (14 oz / 395 g)
- 1 can of heavy cream or light whipping cream (7 fl oz / 200 ml)
- 1 tbsp lemon juice (optional)
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Directions
- 1
Drain the plums, reserving 3–4 tablespoons of syrup. Remove the pits carefully.
- 2
Blend the plums with a small amount of the reserved syrup until smooth. Set aside.
- 3
In a medium heavy-bottomed saucepan, warm the condensed milk over medium heat, stirring constantly to prevent sticking.
- 4
Add the cream, stir well, then fold in the plum purée. Cook for 5 more minutes over low heat, stirring frequently.
- 5
Remove from heat and let cool to room temperature, then refrigerate for 30 minutes before using.
- 6
Spread generously between cake layers as desired.
💡 Chef's Tip
For an extra silky texture, strain the filling through a fine-mesh sieve after cooking. Swap the plums for canned cherries or apricots for a fun flavor variation.
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