About Me

I was a banker who pursued my passion in baking and turned it into a home-based business.I taught Home Economics (HELE) in The Learning Child in Ayala Alabang. I also was a community volunteer and taught arts and crafts and home economics to the children in Virlanie, a non-govt institution that care for streetchildren.

Tuesday, April 12, 2011

Crema de Fruta

Another easy recipe because it is a short cut. No bake . Instead of baking the chiffon cake, we will use pound cake or store bought cake slices.

An office mate of mine who resides in Canada asked for this recipe a couple of years ago. I have simplified the recipe to share to  my friends who live overseas. You can use  frozen pound cake which is readily  available in supermarkets or store bought butter or chiffon cakes.

***this can be converted into a  REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream (recipe at the bottom)****

***you can also use the CUSTARD as filling for the cream puff or eclairs, the recipes I have previously shared***

***before you start, drain the canned fruit cocktail or peaches, you can also use sliced fresh fruits like mangoes, strawberries kiwi, etc.

Cream Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.


2 envelopes unflavored gelatin
1/2 cup water
1 1/2 cup syrup from the canned fruit cocktail (drained juice from fruit cocktail and add enough pineapple juice to make 1 1/2 cups)

Disperse the unflavored gelatin in the 1/2 cup water and let sit for 5 minutes, add the syrup and cook in a double boiler or heavy saucepan over LOW heat, stirring continuously until the gelatin has dissolved. Around 10 minutes. Make sure the mixture DOES NOT BOIL so as not to weaken the gelatin. Remove from heat and let cool for 5 minutes. Then place the saucepan over a bowl of ice water, stirring continuously until the gelatin thickens with the consistency of unbeaten egg whites. (Make sure the consistency of the gelatin is that of an unbeaten egg white, otherwise, if it is not thick enough the gelatin will eventually be absorbed by the cake).

Arrange a layer of sliced pound cake in such a way that it will fit the pyrex or glass dish snugly. Spread half of the custard over the sliced cakes.  Add another layer of the sliced cakes. Spread the remaining custard on top.Refrigerate for half an hour to allow the custard to firm up. Then arrange the drained fruit cocktail or fruits artfully on top of the cream filling. Cover with the gelatin. Chill until gelatin is set.

***REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream****

Whip a cup of cream and add 1/4 cup sifted powdered sugar. Pipe on top of the cake.

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