Crema De Fruta (Fruit Cream Cake)
From sugarmama 13 years agoIngredients
- Genoise Cake: shopping list
- 6 eggs shopping list
- 3/4 cup sugar shopping list
- 1 1/4 cups sifted cake flour shopping list
- 1/4 teaspoon salt shopping list
- 4 tablespoons melted butter shopping list
- Cream Filling: shopping list
- 1 cup sugar shopping list
- 1/3 cup cake flour shopping list
- 2 3/4 cups fresh milk shopping list
- 5 eggyolks shopping list
- 3/4 cup water shopping list
- Gelatin: shopping list
- 1 1/2 cups pineapple juice ( use drained juice from fruit cocktail & add enough pineapple juice to make 1 1/2 cups) shopping list
- 2 envelopes unflavored gelatin shopping list
- 1 cup water shopping list
- 6 tablespoons sugar shopping list
- 2 tablespoons calamansi or lemon juice shopping list
- 1 29 ounce can fruit cocktail or peaches, drained shopping list
How to make it
- Butter a 13 x 9-inch ovenproof glass dish. Set aside
- Preheat oven to 325 F
- Prepare cake:
- Beat eggs until fluffy. Add sugar & continue beating until thick. Fold in flour and salt (DO NOT overbeat); add the melted butter
- Pour into prepared pan & bake for 15-20 minutes. Cool
- Remove cake from glass dish by inverting into the wire rack
- Split cake horizontally into two
- Prepare Cream Filling :
- Blend all the ingredients for the cream filling together in a saucepan or double boiler. Stir over the fire until it thickens. Remove from fire & cool. Set aside
- Prepare Gelatin:
- Blend all the ingredients for gelatin except the fruit cocktail in a double boiler & cook for 20 minutes. Allow to cool.
- Put back one layer of cake into the glass dish
- Spread half of the cream filling over the cake
- Top with the remaining layer then spread the rest of the cream filling
- Arrange the fruit cocktail decoratively over the cream filling
- Cover with gelatin. Chill until set.
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