Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.
It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!
1 large can fruit cocktail, 30 ++ ounces
2 tbsp. unflavored gelatin
4 cups milk
8 pcs. egg yolks
1 tsp. baking powder
⅓ cup butter
1½ cup flour
1½ tsp. vanilla extract
1¾ cups sugar
2¼ cups water
Sponge Cake Procedure:
Sift the baking powder and 1 cup flour using a flour sifter. Set aside
Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
Add-in ½ cup sugar gradually while beating the eggs.
Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
Preheat the oven at 350 degrees Fahrenheit.
Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
Heat a saucepan and placing ¼ cup sugar.
Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
Pour the simple syrup on top of the sponge cake and then spread using a brush.
Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
Put everything back in the saucepan with the rest of the ingredients.
Mix until texture is thick enough “this is now the custard”.
Apply the layer of custard evenly on top of the Sponge cake.
Drain the liquid concentrate from the fruit cocktail and set aside.
Arrange all the fruits on top of the custard layer.
Make sure to place them evenly.
Dilute the gelatin in 2 cups of water.
Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
Pour the gelatin mixture on top of the fruit cocktail layer.
Serve for dessert,
Share and Enjoy!