Crema de Fruta fruitcake made with layers of sponge cake and sweet custard
Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. This cake recipe is a mainstay during Christmas dinner or “Noche Buena” and other special occasions. Crema de Fruta has always been a Filipino Favorite since time immemorial.
Preparing Crema de Fruta is quite complicated. This is the reason why I tried to stay up a little later in order to complete the video for your guidance. The recipe captures everything that you will need to do, but the steps can be a bit overwhelming. It will help if you are watching an actual demo while attempting to follow the recipe. Don’t get intimidated. I can assure that your patience and hard-work will not go to waste. Here are the Ingredients of Crema de Fruta. 1 1/2 cup flour. 1 teaspoon baking powder. 8 pieces egg yolks. 1 3/4 cups sugar. 1 big can fruit cocktail about 30 ++ ounces. 2 tablespoons unflavored gelatin. 4 cups milk. 1/3 cup butter. 1 1/2 tsp vanilla extract. 2 1/4 cups water. A modern variant of this is the crema de mangga or “mango float”, which uses graham crackers, whipped cream, and ripe Carabao mangoes. An icebox cake variant of crema de fruta also exists, which is much easier to prepare. It is traditionally made with broas (ladyfingers) instead of sponge cake, in between layers of custard and fruits.
Instructions on how to cook Crema de Fruta. 1st step. Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside. 2nd step. Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick. 3rd step. Add-in 1/2 cup sugar gradually while beating the egg. 4th step. Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly. 5th step. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts. 6th step. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed. 7th step. Preheat the oven at 350 degrees Fahrenheit. 8th step. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside. 9th step. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar. 10th step. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes. 11th step. Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush). 12th step. Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens. 13th step. Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well. 14th step. Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard). 15th step. Apply the layer of custard evenly on top of the Sponge cake. 16th step. Drain the liquid concentrate from the fruit cocktail and set aside. 17th step. Arrange all the fruits on top of the custard layer. Make sure to place them evenly. 18th step. Dilute the gelatin in 2 cups of water. 19th step. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil. 20th step. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature. 21th step. Pour the gelatin mixture on top of the fruit cocktail layer. 22nd step. Refrigerate (preferably overnight). 23rd and last step. Serve chilled for dessert. Share and Enjoy!
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