Creamy Dulce de Leche and Prune Cake Filling
A luscious cake filling that blends the silky sweetness of homemade dulce de leche with the rich depth of caramelized prunes. Effortless to prepare, it transforms any layered cake into an unforgettable dessert. Make it ahead for the best consistency.
🛒 Ingredients
10 servings
- 2 cans (14 oz / 395 g each) sweetened condensed milk
- 1 cup (150 g) pitted dried prunes
- ¾ cup (200 ml) heavy cream
- ¼ cup water
- 2 tablespoons sugar
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Directions
- 1
Place the sealed condensed milk cans in a pressure cooker covered with water. Cook under pressure for 40 minutes.
- 2
Allow the cans to cool completely before opening — they will have transformed into rich, homemade dulce de leche.
- 3
Roughly chop the prunes and simmer in a saucepan with the water and sugar for 5 minutes, until softened and lightly caramelized.
- 4
Remove from heat and let the prune mixture cool to room temperature.
- 5
In a large bowl, combine the dulce de leche, heavy cream, and cooled prune compote.
- 6
Stir gently until smooth and well blended.
- 7
Refrigerate for at least 1 hour before filling your cake — chilling gives the filling a firmer, easier-to-spread consistency.
💡 Chef's Tip
For an elegant twist, add a splash of rum or brandy to the prunes while simmering. This filling also works beautifully as a topping for crepes, waffles, or pavlova.
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