Crema De Fruita Filipino Trifle Recipes

CREMA DE FRUTA

Steps:

• Preheat oven to 350 F. Grease and line the bottom of an 8-inch square pan with parchment paper.
• Sift the cake flour into a bowl. Add 1 tablespoon of the sugar and the salt to the bowl and whisk to combine. Sift the mixture again two more times.
• In the bowl of a stand mixer, add the eggs and the remaining sugar. Use the whisk attachment to beat the mixture at medium speed until fluffy, thick and pale. The mixture should have tripled in volume and is comparable to a softly whipped cream.
• Add the vanilla extract and mix it in gently using a rubber spatula.
• Add the flour mixture in three additions. Gently fold in, making sure not to deflate the volume too much.
• Place the melted butter in a large mixing bowl.
• Scoop about one cup of the batter and mix it into the butter. Stir until well incorporated and fold the mixture back to the rest of the batter.
• Pour into the prepared baking pan and bake for about 17-20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool cake slightly in the pan, then transfer to a wire rack to cool completely.
• In a medium saucepan over medium heat, combine milk, sugar, and all-purpose flour until well smooth and well blended.
• Cook, stirring regularly until mixture is thick but spreadable.
• Turn off the heat and stir in the butter, vanilla and egg yolks. Allow to cool completely and set aside.
• In a medium saucepan, combine fruit cocktail juice, water, and sugar. Bring to a boil.
• Turn off the heat and stir in the gelatin powder until it is dissolved. Set aside to cool.
• Transfer the cooled cake into a square glass dish of the same size.
• Spoon the cooled custard over the cake and spread evenly to coat.
• Arrange the fruit cocktail in an even layer over the custard.
• Pour the gelatin over the fruit cocktail. Allow it to set for about 30 minutes and then refrigerate to firm and cool completely for about 6 hours or overnight. Slice into serving sizes.

CREMA DE FRUITA -- FILIPINO TRIFLE

Steps:

• To make the sponge cake: Preheat oven to 350°F
• Grease and flour a 9 x 13" baking pan.
• Sift the flour and baking powder together; set to the side.
• In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
• Continue mixing until light and fluffy.
• Gradually add the flour mixture.
• In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
• Slowly pour into the batter; mix until combined.
• Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
• Let cool completely.
• To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
• Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
• To make the custard: In a saucepan, combine sugar, flour and milk.
• Cook in medium-high heat, whisking constantly, until it thickens.
• Pour some of the mixture over the egg yolks and mix together till combined.
• Add the egg yolk mixture to the saucepan.
• Cook for a few more minutes then remove from heat.
• Stir in butter and vanilla extract.
• Pour over the sponge cake.
• Let cool completely.
• In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
• Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
• Microwave for 30 seconds to 1 minutes to melt the gelatin.
• Pour over the custard.
• Refrigerate for at least 2 hours before serving.