CREMA DE FRUTA A LA GOLDILOCKS

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.

Ingredients:

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

Meringue

• 5 egg whites
• 1/2 cup sugar

Custard

• 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

Procedures:

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!