Friday, 1 October 2004

Crema de Fruta

Crema De Fruta

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

sponge cake
canned fruit cocktail or peaches, pineapples, and other fruits - well drained

*Custard Filling:
3/4 cup sugar
4 Tbsp plain 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.

* Gelatin:
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.

*To assemble:
  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.


ting-aling said...

This is one of my kids favorites. I use the pear juice instead of water when using gelatin. Matrabaho lang(if you make the cake base because you have to get the right consistency for the egg. Crema de Fruta is a hit at Goldilocks, bata pa ako noon.

celia kusinera said...

Hi Ting-aling, Goldilocks ba? Hindi ko alam yun ah. Baka nga sa kanila nagsimula ito.

Ate Sienna said...

Hi Celia!

This is such a cool blog. Nakaka-aliw yung mga recipes mo. I will surely try some of them someday. Specially ung recipe mo for mussels. May mussels kasi ako ngayon sa fridge and Ive been wondering what to do with them. Thank you for the recipe.

Sa sobrang tuwa ko sa pagdiscover ng site mo, I've added you to my link already. Check it out sa and click on the "megalinks" link.

Babalik ako ha...

celia kusinera said...

Balik ka lang Ate Sienna, I'll drop a message in your blog or email you.

Matapoor said...

sarap!!! gusto ko nyan! lalo na yung hindi tinipid yung cream na nasa may gitna.

celia kusinera said...

Hi Anp! Gusto mo mag attach ako sa email ng crema? Hehehe! Galing ng PinoyExpats ezine ninyo ah. Congratulations!

Manang said...

Toka ako sa Christmas (meaning my in-laws will be at our house for the celebration; other holidays like Jul 4th, Thanksgiving and New Year will be at other's houses). I am thinking of preparing this for dessert (I will also compile suggestions in our WK for menu as early as now). So I printed it our already. Thanks a lot!