Crema de Fruta is a popular Filipino dessert consisting of layers of sponge cake, sweet custard, canned fruits and finished off with a gelatin glaze on top.
Keyword cake, cherries, fruit
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Author Liza Agbanlog
For the Sponge Cake:
3large eggs, at room temperature, divided
For the Custard:
For the Toppings:
1 ½cupcanned fruit cocktail, drained
For the Gelatin Glaze:
1tbspunflavored gelatin powder
1cupreserved fruit cocktail juice
To make the sponge cake:
Preheat the oven to 325 degree F. Line the bottom of an 8-inch cake pan with parchment paper.
In a medium bowl, whisk together the cake flour, salt and ¾ cup sugar. Set aside.
In a large bowl, beat together 3 egg yolks, water, oil and vanilla extract until just combined. Add the flour mixture and beat until well combined. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, add 3 egg whites and beat on medium-high until foamy. Gradually add the remaining ¼ cup sugar and beat until stiff peaks is achieved, about 3 to 5 minutes.
Using a spatula, gently fold in the egg white mixture into the batter, a third at a time. Fold in until well combined. Do not over-mix.
Pour the cake batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester comes out clean. Let the cake cool in the pan then remove from the pan by sliding a knife around the edges. Transfer to a wire rack and remove the parchment paper. Cool completely.
To make the custard:
Heat the milk in a small pan to just below boiling point. Remove from the heat.
In a medium bowl, whisk together the egg yolks, flour, sugar and water until smooth and lump-free. Gradually pour the hot milk into the sugar mixture, whisking constantly.
Sift the mixture once into a clean pan. Cook on medium heat, stirring until the custard is thickened, about 5 to 8 minutes. Stir in the vanilla. Transfer to a bowl and set aside to cool. Cover with a plastic wrap, making sure the plastic touches the entire top surface of the custard to prevent a skin from forming.
To make the Gelatin Glaze:
In a small bowl, dissolve the gelatin in water. Set aside.
In a saucepan, whisk together the reserved fruit cocktail juice and sugar. Bring to a boil. Stir in the dissolved gelatin. Set aside to cool.
Transfer the sponge cake into an 8-inch square glass baking dish.
Spread the custard evenly over the sponge cake.
Cover the custard with the drained fruit cocktail and maraschino cherries, making sure the fruits and cherries are evenly distributed.
Pour the gelatin mixture on top and allow to set in the refrigerator for at least 6 hours or overnight.