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Crema de Fruta

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.
Course Dessert
Cuisine Filipino
Keyword cake, cherries, fruit
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 315kcal
Author Liza Agbanlog


For the Sponge Cake:

  • 1 cup cake flour
  • 1/8 tsp salt
  • 1 cup sugar , divided
  • 3 large eggs , at room temperature, divided
  • ¼ cup water
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract

For the Custard:

  • 1 1/4 cups milk
  • 2 egg yolks
  • 3 tbsp all-purpose flour
  • ¼ cup sugar
  • ¼ cup water
  • 1 tsp vanilla extract

For the Toppings:

  • 1 ½ cup canned fruit cocktail , drained
  • 15 pieces maraschino cherries

For the Gelatin Glaze:

  • 1 tbsp unflavored gelatin powder
  • ¼ cup water
  • 1 cup reserved fruit cocktail juice
  • 2 tbsp sugar


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.

To assemble:

  • 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.
  • Serve cold.


Calories: 315kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 75mg | Potassium: 119mg | Fiber: 1g | Sugar: 39g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg