Crema de Fruta is a Filipino-style recipe. Which is specially made on the occasion of Christmas? It is usually made with layers of sweet custard, sponge cake, whipped cream, gelatine or gulaman. Which includes mango, pineapple, cherry, and strawberry? It was introduced by Thomas Wolsey, who served the dish at a banquet in 1509. Growing up, it became a wonderful breakfast. Its cream was first introduced by the Romans in the 19th century when it was very popular in Rome.
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What is Crema DE Fruta
Crema de Fruta is a Filipino
and soft fluffy dessert made of custard and gelatine covered with a layer of
fruit. It is made during fun festivals, family gatherings, and Christmas days. It
consists of layers of fruit cocktails. In the Philippines, Niche Unya, or
Christmas Eve, is when boxes of Crema de Fruta are served in Goldilocks, and
they run out. You may have to wait in a long queue but people are excited to
buy it. This is where Christmas comes
in. You snooze and miss out on one of the season's favourite sweets. So today I
will teach you how to make Crema de Fruta.
Consider this recipe of mine to make it. As I mentioned before it is a
Filipino-style dessert but is loved by many countries.
How to Make Crema De Fruta
You'll enjoy making Crema de Fruta
as much as eating it. It's not difficult to make, but there are a lot of steps. We
will make the cake first
1: How to make a sponge cake
To make a sponge cake, line it with parchment paper or preheat it to 10 inches Fahrenheit. Combine all the ingredients like flour, sugar, eggs, and vanilla extract in a large mixing bowl. Prepare egg white in it.
Using an electric mixer or a stand mixer, mix the cream of tartar and egg whites, but be careful not to dry them.
Then take a medium bowl and sift baking powder, salt, and cake flour in it and keep them aside. Pour the egg yolks into another bowl.
Beat the egg yolks using a hand-blender electric mixer until thick. This may take up to three minutes. Then add sugar to it and mix for another three minutes.
Add hot water to it.
Add wet ingredients such as lemon zest, zest, and vanilla Continue mixing for two minutes.
2: How to make Crema de Fruta
Custard
To make the custard, take a
large bowl and add the cornstarch, egg and salt. If there are large clumps of starch in it,
break them up. Put in a saucepan and heat
the milk and sugar until combined. When
it boils, reduce the heat. Scoop about 1/4 cup of the
milk into the egg mixture. Then slowly
stir in the milk mixture until it is mixed. Remove
them from the heat and stir in the vanilla and set aside to cool. And we strain the custard through a sieve to
get a smooth creamy consistency.
How to Make Gelatine for the Fruit Topping
Gelatine
looks like a simple ingredient, but it's actually quite delicate. If you have a way to use gelatine, use it. If not, see how I use it for a Crema de Fruta
recipe. Usually I make the gelatine while
I'm waiting for my other ingredients to cool. Dissolve
the gelatine (but not in a solid mass) in a cup or bowl of cold water. Leave it for five minutes. Meanwhile,
boil juice, water, sugar, fruit cocktail in a pan. Meanwhile, boil juice, water, sugar, fruit cocktail in a pan. Remember that your custard is already sweet, so add sugar as needed.
Remove the pan from the heat and your gelatine will
have already solidified. Now put it in the microwave
for another ten seconds and keep stirring until the grains are completely gone.
Then add the gelatine to the mixture and combine
until ready.
Note: As you heat the gelatine, be careful that the cup of gelatine is never
too hot to touch.
Assembling your Cream DE Fruta Cake
This makes assembling Filipino desserts the most fun and exciting part.
When the cake is cool, spread the custard on it and take it out with a spatula 1. And an offset spatula works great. The next step is to arrange a good fruit. I prefer to use fruit cocktail in this but you can use pineapple, peach, cherry and any other fruit of your choice.
Sprinkle the gelatine on top of the fruit layer as it is used
to cover the fruit. It can also be kept in the fridge overnight. Then let it
sit at room temperature to soften.
Can I Make
the Cake Ahead of Time
Yes, you can make it ahead of time,
just wrap the cake in plastic wrap and refrigerate. Do not refrigerate it for
too long as it may dry out. Use within three days as it may spoil. I use Ziploc
Aluminium Work to melt it. And before serving I put it in the fridge for one
night. Other bakers say I can freeze the cake for one to three months, but I've
never frozen it.
What to use if don’t have A spring form, Pan
If you don't have a spring
form pan, you can use any size round. Cut you into pieces for that. Generally,
spring-form pans are long. For this
reason, you can use a square or rectangular pan to make sure your pancake is
long enough for the layers.
How to Make
Crema DE Fruta without Baking
You can make Crema de Fruta without
using wool. This will allow you to buy a ready-made cake. Then you have to make
the custard and gelatine fruit mixture.
When buying the cupcake from the market, buy a cake that is not soft or
fluffy so that the cupcake can spread the gelatine fruit topping easily. Make
sure you buy a cake that is not too sweet because the ingredients used inside
the cake are sweet. Crema di Fruta is a cake made for special occasions like
Easter, Christmas, birthdays or any other occasion that will brighten your day.
Equipment:
v Stand Mixer
v Spring form
Pan
v Mixing
Bowls
Ingredients
For the Sponge Cake
ü ¼ tsp. cream of tartar
ü 3 pcs egg whites from large eggs at room
temperature
ü 1 cup sifted cake flour
ü 1½ tsp. baking powder
ü ¼ tsp. salt
ü 3 pcs egg yolks from large eggs at room
temperature
ü 1 cup granulated sugar
ü ¼ cup hot water
ü 1 tsp. vanilla extract
ü 1 tbsp. lemon juice
ü lemon zest from 1 lemon
For the Custard
ü 1 tbsp.
corn-starch
ü 1 pc large
egg at room temperature
ü pinch salt
ü 1 cup milk
ü ¼ cup
granulated sugar
ü ½ tsp.
vanilla extract
For the Fruit Gelatine Topping
ü 1 packet of unflavoured powdered gelatine equivalent to 1 tbsp. / 15 ml
ü ¼ cup cold water
ü 1 27 oz.
can fruit cocktail in light syrup drained but save the juice, see notes
ü 1¾ cup
liquid fruit cocktail juice + water, see notes
ü Granulated
sugar to taste
Instruction:
For the Sponge Cake
§ Preheat
oven to 350F and line a 9- or 10-inch spring form pan with parchment paper.
§ Take
a large bowl and use a handheld electric mixer or a stand mixer.
Beat 1/4 cup cream of tartar and egg whites on
medium-high speed until stiff peaks form but not too dry; set aside.
§ Take
a bowl and add 1 cup of cake flour, 1/2 teaspoon of baking powder, and 1/4
teaspoon of salt and set aside.
§ In
another bowl, beat the egg yolks using a handheld electric mixer or a stand
mixer with a handle attachment until it becomes thick or like lemon juice. It will take about 30 minutes.
§ Now
add a cup of sugar to it and beat for three more minutes.
§ Add
1/4 cup of hot water to it and keep beating until bubbles form.
§ Now
add the rest of the wet ingredients like lemon juice, zest and 1 tsp. of
vanilla extract and keep mixing.
§ Now
we will reduce the speed and gradually add our flour to the cake batter. Until it is well combined.
§ Add
the egg whites to about 1/2 cup of the batter until it is well combined.
§ Pour
the batter into the baking pan and spread evenly on all sides.
§ Bake
in the preheated oven for 20 to 30 minutes.
When gently pressed, a toothpick inserted in the centre should be
clearly visible.
§ Remove
your Crema de Fruta from the heat and allow cooling completely.
§ When
your sponge cake has cooled, enjoy it by layering it with custard layers or
making a Crema de Fruta with your favourite fruits.
To make the custard
§ Break the
big lumps of corn-starch and take a spoonful of them in a bowl, take an egg and
a pinch of salt and mix them all together.
§ Take a
saucepan and boil the milk in it on medium heat until it starts to boil.
§ Take an egg
yolk. Add the sugar and mix until
combined. Mix until it thickens.
§ Then add a
little milk to the egg yolk mixture and keep stirring it to prevent the eggs
from curdling.
§ When these
are well mixed, add them to the remaining milk and stir until combined.
§ Then remove
it from the heat and add 1/2 teaspoon of vanilla. Note that it should be cooled before use.
§ Take a bowl add cold water to it and sprinkle gelatine powder over it. Then let it sit for a few minutes, this
process will absorb the water from the gelatine.
§ Take a pan
and boil juice, water, food cocktail and sugar in it. If you don't like it too sweet, you can
reduce the amount of sugar. When your gelatine is ready, mix it into the
mixture.
To assemble the cake
§ When
your cake is cool, pour the custard over it and spread the chopped fruit over
the cake as well.
§ Pour
the gelatine over the fruit layer as the gelatine mixture covers the fruit.
§ The
latter will need about five to six hours in the fridge to chill.
§ When
you take it out of the fridge, let it come to room temperature to soften.
Note:
1: Your yield depends on how small or large you slice the
cake.
2: You can also use peaches, cherries and canned fruits of
your choice instead of fruit cocktails.
3: You use fruit oil juice to mix the gelatine.
4: Strain the custard through a sieve to get a smooth
consistency.
5: When you heat the gelatine, be careful not to overheat it.
Check out my post for more recipe ideas.
Nutrition:
Calories: 289kcalCarbohydrates: 71gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 63mgPotassium: 136mgFiber: 1gSugar: 63gVitamin A: 33IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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