This Crema De Fruta recipe is just a layering of sponge cake followed by custard (creme patisserie), then fruits and then topped by gelatin. For the fruits, we 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. The gelatin can be made plain by replacing the fruit juice with water.
Crema De Fruta Recipe
Ingredients:
- 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
Gelatin:
- 1 1/2 cups pineapple juice
- 2 envelopes unflavoured gelatin
- 1 cup water
- 6 Tbsp sugar
- 2 Tbsp lemon juice
Instructions:
Custard Filling:
- Combine all ingredients in a heavy based saucepan.
- Stir constantly while bringing it gently to boil until it thickens.
- Remove from heat and cool.
Gelatin:
- Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
- Remove from heat and cool.
To Assemble:
- Cut the sponge cake to fit the serving pan.
- Put in the sponge cake as the first layer.
- Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
- Arrange the canned fruits on the custard.
- Pour in the gelatin on top; if possible, completely submerging the fruits.
- Chill in the fridge until the gelatin is set.
Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.
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