Crema de Fruta

5

by: Raymund






Soft and Fluffy Cake layered with Custard and Mixed Fruits




ingredients

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serves: 8

Ingredients (Sponge Cake)

8 eggs (whites and yolks separated)

1 1/4 cup sugar

1/3 cup water

1 tbsp baking powder

1/2 tsp salt

1 3/4 cups flour, sifted

1/3 cup butter, melted

1/3 tsp orange extract

1/4 tsp lemon extract

1 tsp cream of tartar

Ingredients (Custard)

3 1/2 cups full cream milk

5 egg yolks

3/4 cup confectioners’ sugar

4 tbsp flour

Ingredients (Gelatine)

1 1/2 cups pineapple juice

2 tbsp unflavoured gelatine

1 cup water

6 tbsp sugar

2 tbsp lemon juice

Ingredients (Others)

1 can sliced peaches

1 can sliced pineapples

dozen preserved cherries

Nutrition Facts
Crema de Fruta

Servings Per Recipe: 8

Amount per Serving

Calories: 758

  • Total Fat: 24.7 g
  •     Saturated Fat: 12.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 380.8 mg
  • Sodium: 410.9 mg
  • Total Carbs: 117.8 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 86.4 g
  • Protein: 19 g
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preparation

1.  Method (Sponge Cake): Using and mixer beat together egg yolks, 1/2 cup sugar and 1/3 cup water at high speed. Once evenly mixed add baking powder, salt, flour, melted butter, orange extract and lemon extract using low speed. Set aside. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff. Fold in the yolk mixture into the egg white mixture. Divide batter into two then place in 2 x 9 inch. round pans. Then bake on a preheated oven at 180C for 15 minutes.

2.  Method (Custard): Combine all custard ingredients in a saucepan, constantly stir in low heat until mixture thickens. Once it turns to custard remove from heat and let it cool.

3.  Method (Gelatine): Combine all gelatine ingredients in a saucepan, constantly stir in low heat until the gelatine dissolves. Remove from heat then set it aside.

4.  Method (Crema de Fruta): Get your sponge cake then place it in a serving pan; spread the custard filling on top and arrange the fruits on top. Place the second sponge cake on top of the first layer; spread the custard filling on top and arrange the fruits on top. Pour gelatine on top, and then chill in fridge until set.

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comments

arlene

5