A consistent cake filling recipe that doesn't melt, uses only 4 ingredients, and is easy to make.
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Cook Time
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Chef de Cozinha with over 10 years of experience in the culinary field. Creator of Comidinhas do Chef, one of Brazil's most accessed and respected recipe websites. Every recipe is tested with love and designed to bring families together around the table.
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I still remember the birthday party I attended last week, where I indulged in a delicious cake with a creamy filling that left me wanting more. But what really caught my attention was when I asked my friend where she had learned to make that amazing filling, and she burst out laughing and told me it was from one of my YouTube videos. I was taken aback, realizing that I had never shared the recipe for Almond Cream Filling on my blog.
That's why I'm excited to share this simple and delicious recipe with you today. This Almond Cream Filling is not only a game-changer for cakes, but it's also a versatile ingredient that can be used to make truffles, sweet pies, and other desserts. In my opinion, this filling is one of the most delicious I've ever tasted, with a unique texture and a heavenly flavor. The best part? It's incredibly budget-friendly and can be prepared in just a few minutes.
This filling can be used to stuff any type of cake dough and is perfect for topping cakes as well. It's a great option for cake decorators, as it sets well and is easy to work with. So, go ahead and give it a try at home! Your cakes and desserts will never be the same.
Follow the steps with care and attention
In a mixer, combine heavy cream, dulce de leite, cocoa powder, vanilla extract, and beat for 2 minutes.
Add melted chocolate and beat for an additional 2 minutes.
Refrigerate for 1 hour.
Values per serving
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