A traditional Filipino dessert resembling trifle called crema de fruta (which translates to "fruit cream"). If you're really short on time, buy the sponge cake at a local bakery and assemble the remaining components at home. Ladyfingers or pound cake are good substitutes as well. Make the custard, simple syrup and fruit mixture while the cake is baking. Refrigeration time not included in preparation time. Courtesy of The Art of Dessert.
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- 1 cup flour
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup sugar
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Simple Syrup or Cake Syrup
- 30 ounces fruit cocktail in heavy syrup
- 1 tablespoon unflavored gelatin
- 1To make the sponge cake: Preheat oven to 350°F
- 2Grease and flour a 9 x 13" baking pan.
- 3Sift the flour and baking powder together; set to the side.
- 4In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
- 5Continue mixing until light and fluffy.
- 6Gradually add the flour mixture.
- 7In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
- 8Slowly pour into the batter; mix until combined.
- 9Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
- 10Let cool completely.
- 11To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
- 12Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
- 13To make the custard: In a saucepan, combine sugar, flour and milk.
- 14Cook in medium-high heat, whisking constantly, until it thickens.
- 15Pour some of the mixture over the egg yolks and mix together till combined.
- 16Add the egg yolk mixture to the saucepan.
- 17Cook for a few more minutes then remove from heat.
- 18Stir in butter and vanilla extract.
- 19Pour over the sponge cake.
- 20Let cool completely.
- 21In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
- 22Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
- 23Microwave for 30 seconds to 1 minutes to melt the gelatin.
- 24Pour over the custard.
- 25Refrigerate for at least 2 hours before serving.
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Nutritional Facts for Crema De Fruita -- Filipino Trifle
Serving Size: 1 (96 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 179.8
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 3.1 g
- Cholesterol 56.4 mg
- Sodium 69.4 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 0.3 g
- Sugars 21.6 g
- Protein 3.4 g