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    You are in: Home / Recipes / Crema De Fruita -- Filipino Trifle Recipe
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    Crema De Fruita -- Filipino Trifle

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Molly53's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Simple Syrup or Cake Syrup

    Custard

    Fruit Topping

    Directions:

    1. 1
      To make the sponge cake: Preheat oven to 350°F
    2. 2
      Grease and flour a 9 x 13" baking pan.
    3. 3
      Sift the flour and baking powder together; set to the side.
    4. 4
      In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
    5. 5
      Continue mixing until light and fluffy.
    6. 6
      Gradually add the flour mixture.
    7. 7
      In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
    8. 8
      Slowly pour into the batter; mix until combined.
    9. 9
      Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
    10. 10
      Let cool completely.
    11. 11
      To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
    12. 12
      Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
    13. 13
      To make the custard: In a saucepan, combine sugar, flour and milk.
    14. 14
      Cook in medium-high heat, whisking constantly, until it thickens.
    15. 15
      Pour some of the mixture over the egg yolks and mix together till combined.
    16. 16
      Add the egg yolk mixture to the saucepan.
    17. 17
      Cook for a few more minutes then remove from heat.
    18. 18
      Stir in butter and vanilla extract.
    19. 19
      Pour over the sponge cake.
    20. 20
      Let cool completely.
    21. 21
      In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
    22. 22
      Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
    23. 23
      Microwave for 30 seconds to 1 minutes to melt the gelatin.
    24. 24
      Pour over the custard.
    25. 25
      Refrigerate 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
    27%
    Total Fat 5.5 g
    8%
    Saturated Fat 3.1 g
    15%
    Cholesterol 56.4 mg
    18%
    Sodium 69.4 mg
    2%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 0.3 g
    1%
    Sugars 21.6 g
    86%
    Protein 3.4 g
    6%

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