Creamy Peach Cake Filling
A luscious and fragrant filling that turns any cake into a showstopper. Tender peach compote meets silky vanilla custard for a homemade dessert filling you will want to use over and over again.
🛒 Ingredients
10 servings
- 1 can of peaches in syrup (approx. 14 oz / 400 g)
- 3 tablespoons peach syrup (from the can)
- 4 tablespoons granulated sugar
- 1 cup light cream or sour cream (7 oz / 200 g)
- 1 can sweetened condensed milk (14 oz / 397 g)
- ¾ cup whole milk (200 ml)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 egg yolks
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Directions
- 1
Drain the peaches, reserving the syrup. Dice them into small, even pieces.
- 2
In a saucepan, combine the diced peaches, reserved syrup, and sugar. Simmer over medium heat for 10 minutes, stirring occasionally, until slightly thickened.
- 3
Remove from heat and allow to cool completely at room temperature.
- 4
Gently fold the cream into the cooled peach mixture. Set aside.
- 5
In a separate saucepan, whisk together the egg yolks, condensed milk, whole milk, and cornstarch until smooth.
- 6
Cook over low heat, stirring constantly, until the custard thickens (about 8–10 minutes).
- 7
Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface. Let cool completely.
- 8
Once both mixtures are cold, fold them together gently. Use to fill cakes, tarts, trifles, or layered desserts.
💡 Chef's Tip
For an ultra-smooth custard, blend it briefly before folding in the peaches. Store covered in the fridge for up to 48 hours.
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