The BEST Cake Filling Recipe – Fresh Fruit Compote

The BEST Cake Filling Recipe – Fresh Fruit Compote

Hello Sweet Friends! Today, I’ve got a wonderful recipe for you. Fresh Fruit or Berry Compotes.

Isn’t this mouthwateringly tasty?!

It’s my go-to recipe for fruit filling when I want to make delicious cakes. This recipe is so easy and quick. It is also perfect for other things. Use it as a topping on ice cream, waffles, and pancakes or to fill doughnuts instead of jam. You can even marble it in your favourite coffee cake recipes.

Lemon cake with blueberry compote

It’s great because you can adjust how sweet you want it to be. Because I do not like overly sweet things, I keep the amount of sugar to a minimum. This way, the fresh fruit flavour can shine through. Jam is too sweet for my taste. Fruit filling has become one of my favourites.

This recipe can be made with any combination of fruits, berries or combinations. Fresh or frozen fruit can be used. Fresh fruit is always best, but it’s not always possible.

Here is my simple and quick process

You should wash the fruit or berries first. In this post, I discussed the BEST way to clean your berries (pssst!) While you’re there, you might also want to see how to make some spectacular chocolate strawberry marbling! The look is deceiving!

You will now want to dice your fruit. Let me show you how I dice strawberries. I dice the fruit finely because I want some texture in my compote. This way, you can A. cook it for a shorter time to retain the maximum amount of flavour and B. avoid a mushy texture when you use larger pieces. It is much more enjoyable to eat small, juicy pieces of fruit. It isn’t easy to get a smooth, even layer with large pieces of fruit. Your cakes will not stay level when you stack them.

Add your fruit, sugar, and lemon juice to the pan. Cook on medium heat until it begins to boil. Reduce the heat to a gentle simmer and let it cook for 3 to 5 more minutes. You can now test the sweetness. If you need it sweeter, add more sugar.

Add the cornstarch and water to a slurry and stir it into the fruit. Continue to simmer and stir constantly for an additional minute until the mixture thickens. If you want it thicker, add more cornstarch. Remember that this will thicken a lot more after it cools down and sets in your fridge!

Store in the refrigerator for up to three days. It freezes beautifully. I make double the amount I need to fill an order so that I have extra in the freezer. If you are using the filling as a cake, I recommend not leaving it out at room temperature for more than four hours.

The next recipe I will be testing is mango compote. What do you think? Would you agree that it would be divine in a coconut-based cake? Do you have any other great fruit combinations in mind? Please let me know what you think in the comments section, and I’ll give it a go!

Enjoy a Sweet Day

Check out my other posts for more delicious recipes

Buttercream with Fresh Strawberry Swiss Meringue

Salted Bourbon Caramel sauce

Fresh Chocolate Whipped cream

Fresh Fruit CompoteFresh, mouthwateringly tasty fruit or berry compotes for cakes, ice-cream toppings, pancake or waffle toppers and more

Prep Time 15 minutes

Cook Time 5 – 8 Minutes

Servings cups

Ingredients

• Try different combinations of fruit and berries or 3 cups fresh or freeze-dried fruit or berries
• 1/3 cup granulated sugar
• 1 teaspoon lemon juice
• 2 tablespoons corn starch
• 2 teaspoons water

Instructions

1. wash fruit & peel if needed
2. Cut fruit into small dice
3. Bring fruit dice, sugar and lemon to a boil in a pot over medium heat
4. Reduce heat and simmer for 3 to 5 minutes
5. Taste for sweetness, and add sugar as needed
6. Make a slurry with the cornstarch, water and salt
7. Continue to simmer the fruit for another minute, stirring constantly.
8. If it’s not thick enough, you can add a tablespoon of slurry. Cook for one minute more.
9. Remove from heat and pour in a heat-resistant container
10. let cool uncovered. Store in the refrigerator or freezer for 3 days.