Originally, crema de fruita is a layered sponge cake and custard with fruits on top. Instead of sponge cake, broas or lady finger are sometimes used for layering. For a more delicate look, clear gelatin can also be placed on top. But this is optional.
This dessert is a mainstay during festivities, such as birthday celebrations and fiesta events. WIth the increasing popularity of no-bake desserts, crema de fruita can also be prepared this way. The now-known Graham crackers are essential in such dessert. It is easy and not time consuming. This is also advisable for those who do not have the time and oven to prepare your sponge cake. Instead of baking, you just need to open your Graham pack and you are ready to have your festive dessert.
Instead of the usual fruit cocktail, you can also opt to have fresh fruits on top. Enjoy such sweet!
- sponge cake
- 1 can slices of peaches, well drained
- 1 can slices of pineapple, well drained
- 1 small bottle cherries, well drained
- 1/4 cup sugar
- 1/4 cup water
- 1 cup sugar
- 1/2 cup flour
- 3 cups evaporated milk
- 4 egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
- tablespoon unflavored gelatin
- 2 cups pineapple juice
- 2 cups water
- 1/4 cup sugar
- In a rectangular container, arrange sponge cake.
Part 2: Custard Cream:
- In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
- Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well.
- Pour over the cake syrup and let it cool. Set aside.
Part 4: Gelatin:
- In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
- Simmer until gelatin is dissolved.
- Arrange fruits over custard and pour the gelatin syrup on top.
- Refrigerate over night or until gelatin is firm. Serve chilled.
Please download the recipe here