Crema De Fruita -- Filipino Trifle

Name: Crema De Fruita -- Filipino Trifle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 serving(s)
Ingredients: 236.59 ml flour; 4.92 ml baking powder; 2 large eggs; 236.59 ml sugar; 236.59 ml milk; 29.58 ml butter; 2.46 ml vanilla extract; 59.14 ml sugar; 59.14 ml water; 236.59 ml sugar; 118.29 ml flour; 709.77 ml milk; 4 egg yolks; 59.14 ml butter; 4.92 ml vanilla extract; 850.48 g fruit cocktail in heavy syrup; 14.79 ml unflavored gelatin

Submitted by Molly53

"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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Ready In:: 50mins
Ingredients:: 17
Serves:: 24

ingredients

Cake
236.59 ml flour
4.92 ml baking powder
2 large eggs
236.59 ml sugar
236.59 ml milk
29.58 ml butter
2.46 ml vanilla extract
Simple Syrup or Cake Syrup
59.14 ml sugar
59.14 ml water
Custard
236.59 ml sugar
118.29 ml flour
709.77 ml milk
4 egg yolks
59.14 ml butter
4.92 ml vanilla extract
Fruit Topping
850.48 g fruit cocktail in heavy syrup
14.79 ml unflavored gelatin

directions

To make the sponge cake: Preheat oven to 350°F
Grease and flour a 9 x 13" baking pan.
Sift the flour and baking powder together; set to the side.
In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
Continue mixing until light and fluffy.
Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
Slowly pour into the batter; mix until combined.
Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
Let cool completely.
To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
To make the custard: In a saucepan, combine sugar, flour and milk.
Cook in medium-high heat, whisking constantly, until it thickens.
Pour some of the mixture over the egg yolks and mix together till combined.
Add the egg yolk mixture to the saucepan.
Cook for a few more minutes then remove from heat.
Stir in butter and vanilla extract.
Pour over the sponge cake.
Let cool completely.
In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
Microwave for 30 seconds to 1 minutes to melt the gelatin.
Pour over the custard.
Refrigerate for at least 2 hours before serving.