Crema De Fruita -- Filipino Trifle
Ready In: 50 mins
Serves: 24
Ingredients
Cake
- 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
- 1⁄4 cup sugar
- 1⁄4 cup water
Custard
- 1 cup sugar
- 1⁄2 cup flour
- 3 cups milk
- 4 egg yolks
- 1⁄4 cup butter
- 1 teaspoon vanilla extract
Fruit Topping
- 30 ounces fruit cocktail in heavy syrup
- 1 tablespoon 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.
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