Creamy Prune and Dulce de Leche Cake Filling
This luscious cake filling combines homemade dulce de leche with sweet stewed prunes for a rich, indulgent layer that elevates any layered cake. The deep caramel notes pair beautifully with the fruity tartness of the plums. Make it ahead — it only gets better after chilling in the fridge.
🛒 Ingredients
4 servings
- 2 cans (14 oz / 395 g each) sweetened condensed milk
- 3.5 oz (100 g) pitted dried prunes
- ¾ cup (200 ml) heavy cream
- ½ cup (125 ml) water
- 2 tablespoons sugar
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Directions
- 1
Place the sealed condensed milk cans in a pressure cooker. Cover with cold water and cook under pressure for 40 minutes once pressure is reached. Turn off the heat and let the cans cool completely submerged in the water — at least 2 hours — before opening. The contents will have transformed into smooth, golden dulce de leche.
- 2
Roughly chop the prunes and place them in a small saucepan with the water and sugar. Simmer over medium heat for 5 minutes, stirring occasionally, until the prunes are soft and the liquid is lightly syrupy. Set aside and allow to cool completely.
- 3
In a large bowl, combine the dulce de leche, heavy cream, and cooled prune mixture. Stir gently with a spatula until smooth and fully incorporated.
- 4
Refrigerate the filling for at least 1 hour before spreading it between your cake layers — it will firm up considerably and be much easier to handle.
💡 Chef's Tip
For a sturdier filling, fold in lightly whipped cream instead of liquid cream. A pinch of ground cinnamon or a splash of vanilla extract adds a lovely warmth to the overall flavor.
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