Friday, 1 October 2004
I don't know it this is really a Filipino-Spanish dessert or if it is imported from somewhere. All I know is I saw these in Filipino homes in the cities or suburbs not in the provinces so I'm sure this is not traditional. Anyhow this is well loved by our Brit friends because it is so close to their English trifle dessert. This recipe is just a layering of sponge cake followed by custard (creme patisserie) then fruits and then topped by gelatin. I cheated on this by way of having ready made sponge cake (trifle sponge actually) for the base. I have this phobia of making sponge cakes ever since I attempted one back in Pinas and it turned in the consistency of a hockey puck !
For the fruits, I use canned peaches and pineapples and some glace cherries. If you want to use fruit cocktails it's fine as well just make sure to drain it well. I have not tried using fresh fruits on this. The gelatin can be made plain by replacing the fruit juice with water.
Crema de Fruta
canned fruit cocktail or peaches, pineapples, and other fruits - well drained
3/4 cup sugar
4 Tbsp flour
2 3/4 cup single cream (evaporated milk or half double cream half milk)
5 egg yolks
3/4 cups water
1. Combine all ingredients in a heavy based saucepan.
2. Stir constantly while bringing it gently to boil until it thickens.
3. Remove from heat and cool.
1 1/2 cups pineapple juice
2 envelopes unflavoured gelatin
1 cup water
6 Tbsp sugar
2 Tbsp lemon juice
1. Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
2. Remove from heat and cool.
1. Cut the sponge cake to fit the serving pan.
2. Put in the sponge cake as the first layer.
3. Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
4. Arrange the canned fruits on the custard.
5. Pour in the gelatin on top; if possible, completely submerging the fruits.
6. Chill in the fridge until the gelatin is set.