Today's recipe is special for my cake friends who keep asking for different filling recipes.
5
Prep Time
45
Cook Time
1
Servings
0
Calories
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.
Everything you need
Hello and welcome to my little corner of the culinary world! I'm so glad you're here to join me on this delicious journey. As a passionate food blogger, I'm always on the lookout for new and exciting recipes to share with my friends and fellow foodies.
Today, I'm excited to share with you one of my favorite fillings for cakes and pastries - a luscious Amaretto Cherry Filling paired with a sweet Caramel Sauce. This combination is a match made in heaven, and I just know you'll love it as much as I do.
Growing up, my grandmother would always make the most incredible cakes and pastries for special occasions. She had a secret ingredient that made all the difference - a rich, velvety filling that added an extra layer of flavor and texture to every bite. As I got older, I began experimenting with different flavors and ingredients, and I finally perfected this Amaretto Cherry Filling with Caramel Sauce recipe.
It's surprisingly easy to make, and the result is a deliciously sweet and tangy filling that's perfect for cakes, pastries, and even ice cream. I've been using it in my baking for years, and I'm excited to share it with you today. So, let's get started and dive into the world of delicious flavors and textures that make baking so much fun!
Follow the steps with care and attention
Cook the sweetened condensed milk cans in a pressure cooker for 40 minutes.
Wait for it to cool completely before opening the can (it will become caramel). Reserve.
Chop the apricots and cook with water and sugar over low heat for 5 minutes.
After the apricots have cooled, mix the caramel, heavy cream, and apricots in a large bowl.
Before filling the cake, refrigerate for 1 hour to make it more consistent.
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