Creamy Prune Cake Filling
A smooth and luscious prune filling that works beautifully with both vanilla and chocolate cakes. Ready in just 20 minutes with no baking required, it adds a rich, fruity depth to any homemade layer cake.
🛒 Ingredients
4 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can light cream or sour cream (7 oz / 200 g)
- 2 tablespoons unsalted butter
- 3 tablespoons powdered milk
- 200 g (7 oz) pitted dried prunes, finely chopped
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Directions
- 1
Combine the condensed milk, butter, powdered milk, and chopped prunes in a saucepan, stirring until evenly blended.
- 2
Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
- 3
Remove from heat and allow to cool completely to room temperature.
- 4
Once fully cooled, gently fold in the cream until the filling is smooth and creamy.
- 5
Spread generously between cake layers or use to fill cupcakes, Swiss rolls, or any dessert of your choice.
💡 Chef's Tip
For extra depth of flavor, soak the prunes in warm orange juice or black tea for 15 minutes before using. Store covered in the refrigerator for up to 3 days.
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