Crema de Fruta | Three Delicious Layers

Crema de Fruta with delicious layers of from-scratch chiffon cake, sweet custard, and fruit gelatin will surely wow the crowd! This Filipino cake dessert is the perfect holiday or any-time-of-year treat!

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How to Make Crema de Fruta

✅Ingredients

For The Custard
4 egg yolks
½ cup sugar
¼ cup cornstarch
2 cups milk
1 tablespoon butter
½ teaspoon vanilla extract

For The Sponge Cake
¾ cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
3 egg yolks, from large eggs
½ cup sugar
2 tablespoons oil
⅓ cup water
1 teaspoon vanilla extract
3 egg whites, from large eggs
¼ teaspoon cream of tartar

For The Fruit And Gelatin
¼ cup water
1 tablespoon clear unflavored gelatin
1 ½ cups fruit cocktail juice
3 tablespoons sugar
1 ½ cups fruit cocktail, drained and juice reserved

✅Instructions

For The Custard
In a large bowl, whisk together the egg yolks, sugar, and cornstarch. Stir until smooth and well blended.

In a saucepan over low heat, bring the milk to a simmer, gently bubbling along the edges of the pan.
Slowly ladle a small amount of the milk into the egg yolk mixture while whisking. Add a small amount of milk at a time, whisking regularly.

Return the egg-milk mixture to the pan and cook over low heat, whisking regularly, until it simmers and thickens. Turn off the heat and stir in the butter and vanilla extract.

Transfer to a bowl with a lid. Allow to slightly cool, then press a plastic wrap directly onto the surface to prevent skin from forming on top. Refrigerate for 1 to 2 hours to cool and set.

For The Sponge Cake
In a medium bowl, whisk together cake flour, baking powder, and salt until combined.

In a large mixing bowl, whisk together egg yolks, ¼ cup of the sugar, oil, water, and vanilla extract until pale and frothy. Sift half the flour mixture over the yolk batter, then whisk until smooth. Sift the remaining half and beat the mixture well until smooth and lump-free.

Meanwhile, beat the egg whites and cream of tartar in the stand mixer. Once soft peaks form, gradually add the remaining ¼ cup of sugar while the mixer runs until stiff peaks form. Fold the beaten egg whites into the yolk batter in a gradual, even motion with a rubber spatula. The mixture should be uniformly colored.

Pour the batter into the prepared pan. Tap the pan lightly against the counter to remove any air pockets. Bake the cake at 350°F for 15-18 minutes. Allow to slightly cool in the pan. Remove from the pan and allow to completely cool on a wire rack.

For The Gelatin
In a large bowl, sprinkle the gelatin powder into the ¼ cup of cold water to separate the granules. Let it stand for 1 minute.

In a medium saucepot, combine fruit cocktail juice and sugar. Stir until sugar is dissolved. Bring to a boil. Turn off the heat and add the gelatin, stirring for about 1 to 2 minutes until dissolved. Allow to slightly cool.

To Assemble
Transfer the cooled cake to a square glass dish of the same size. Spoon the cooled custard over the cake and spread evenly to coat. Arrange the fruit cocktail in an even layer over the custard.
Pour the gelatin over the fruit cocktail.

Allow it to set for about 30 minutes. Refrigerate for about 6 hours or overnight to firm and cool completely. Slice into serving sizes.

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