DESSERT-Crema de Fruta

                                               CREMA de FRUTA

CREMA DE FRUTA is a soft cake made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine.It is one of my most favorite Philippine desserts and cakes.

Ingredients:

• 1½ cup flour
• 1 tsp baking powder
• 8 pieces egg yolks
• 1 3/4 cups sugar
• 1 big can fruit cocktail (about 30 ++ ounces)
• 2 tbsp unflavored gelatin
• 4 cups milk
• 1/3 cup butter
• 1 ½ tsp vanilla extract
• 2¼ cups water

Cooking Procedure:

Bake the Sponge Cake:

1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside.
2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.
3. Add-in ½ cup of sugar slowly while beating the egg.
4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly.
5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts.
6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed.
7. Preheat the oven at 350 degrees Fahrenheit.
8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
9. Set the Sponge Cake aside.
10. Distribute the Sweet Syrup on top of the Sponge Cake.
11. Heat the saucepan and place ¼ cup of sugar.
12. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
13. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush).
14. Put a layer of Custard on top of the Sponge Cake.
15. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens.
16. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well.
17. Pour-in the “egg yolk — cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard).
18. Apply the layer of custard evenly on top of the Sponge cake.
19. Drain the liquid concentrate from the fruit cocktail and set aside.
20. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly.
21. Dilute the gelatin in 2 cups of water.
22. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
23. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature.
24. Pour the gelatin mixture on top of the fruit cocktail layer.
25. Refrigerate (preferably overnight).
26. Serve chilled for dessert.
27. Share & Enjoy!