Crema De Fruta Recipe Goldilocks

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 FRUTA

Steps:

• Custard Filling:.
• Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
• Remove from heat and cool.
• Gelatin glazed topping:.
• Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
• Remove from heat and cool.
• To assemble:.
• Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
• Spread 1/2 of the custard filling on top of first layer making sure to even it out.
• Arrange1/2 canned fruits on top of custard.
• Repeat layering: ladyfingers, then custard, then fruits.
• Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
• Chill in the fridge until the gelatin is set.
• Serve.

CREMA DE FRUTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish.
• To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan.
• Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers.
• To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely.
• To prepare topping: Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.
• To assemble: Return bottom cake layer to glass dish. Spread half the filling over the layer. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.