Crema De Fruita -- Filipino Trifle

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READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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