No need to buy Crema De Fruta in Goldilocks. You can now make your own Crema De Fruta Ala Goldilocks at home!

Crema De Fruta is a flavorful Filipino dessert cake made with layers of soft sponge cake, sweet custard, various fruits filling with peaches and cherries on top covered with gelatin.


Sponge Cake

  • 1 cup cake flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 egg yolks
  • 1/2 cup sugar
  • 1/4 cup veg oil
  • 1 tsp vanilla extract
  • 1/4 cup water


  • 5 egg whites
  • 1/2 cup sugar


  • 1/2 cup all-purpose cream
  • 1 cup evaporated milk
  • 4 egg yolks
  • 1 cup condensed milk
  • 1 tbsp vanilla extract
  • 6 tbsp all-purpose flour

Gelatin Topping

  • 1 ½ cups fruit cocktail, drained (add more if needed)
  • 1/2 cup reserved fruit cocktail syrup
  • 1 ½ cups water
  • 2 tsp clear unflavored gelatin powder
  • 1/4 cup sugar
  • cherries, halved
  • sliced peaches

WATCH: Video on How to Make Crema De Fruta Ala Goldilocks


Making the Custard

  • In a medium saucepan, combine 4 egg yolks, 1 cup evaporated milk, 6 tbsp all-purpose flour, 1 cup condensed milk, 1 tbsp vanilla, and 1/2 cup all-purpose cream. Stir until well-combined.
  • Cook and stir continuously until the mixture thickens over low heat.
  • When the mixture is already thick, turn the heat off
  • Transfer to a bowl and cover with plastic wrap
  • Refrigerate and let cool completely

Making the Sponge Cake

  • In a large mixing bowl, combine the dry ingredients: 1 cup cake flour, 1 tsp baking powder, and 1/4 tsp salt. Sift the dry ingredients. Mix well until combine. Set aside.
  • In another bowl, combine the wet ingredients: 5 egg yolks, 1/4 cup water, 1/4 cup vegetable oil, 1/2 cup sugar, and 1 tsp vanilla extract. Mix well to combine and set aside.
  • In making the meringue, beat 5 egg whites until frothy. Add 1/2 cup sugar. Beat continuously until soft peak form.
  • Combine the meringue into the wet mixture. Fold it gently.
  • Combine the batter mixture to the. dry ingredients. Mix until well-combined.
  • Pour the cake batter into the baking pan.
  • Bake in a preheated oven at 325 F or 160 C for 25 minutes until a toothpick inserted comes out clean.
  • After baking, unmold the cake. Cut the sides of the cake to fit in an 8 x 8 baking pan.
  • Cut the cake in half using a cake slicer or a knife.

Crema De Fruta Layer Assembly

  • Place half of the cake in an 8 x 8 baking pan.
  • Scoop custard mixture to cover the top of the sponge cake.
  • Arrange fruits on top of the custard.
  • Place the other half of the sponge cake over the fruits.
  • Again, scoop custard to cover the sponge cake.
  • Arrange cherries and peaches on top of the custard.

Making the Gelatin Topping

  • In a medium sauce pan, combine the 1/2 cup reserved fruit cocktail syrup, 1 1/2 cups water, 1/4 cup sugar and 2 tsp clear unflavored gelatin.
  • Stir over low heat until gelatin powder dissolves.
  • Bring to a boil and turn off heat.
  • Pour the gelatin mixture on top of crema de fruta.
  • Remove the bubbles from the gelatin.
  • Serve chilled. Enjoy!

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1 Comment

  1. Great content! Super high-quality! Keep it up! 🙂

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