Crema de Fruta Recipe
Crema de Fruta is a Filipino dessert elaborately made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine. A mainstay during Noche Buena and the holidays, this dessert has always been a Filipino Favorite since time immemorial.
Preparing this dessert is quite complicated when compared to others but I can assure that your patience and hard-work will not go to waste. In my case, I started to record the video late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (or else it will take me forever:)). Also, it gave me a reason to wake-up early the next morning.
I’m sure that you will love this recipe.
Try this Filipino Dessert: Crema de Fruta.
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Crema de Fruta is a layered Filipino dessert made-up of sponge cake, custard, a fruit coktail layer, and topped with gelatin. This is considered as a special dessert because the preparation and ingredients involved are above ordinary.
This cake recipe is a mainstay during Christmas dinner or “Noche Buena” and other special occasions. Crema de Fruta has always been a Filipino Favorite since time immemorial.
Preparing Crema de Fruta is quite complicated. This is the reason why I tried to stay up a little later in order to complete the video for your guidance. The recipe captures everything that you will need to do, but the steps can be a bit overwhelming. It will help if you are watching an actual demo while attempting to follow the recipe. Don’t get intimidated. I can assure that your patience and hard-work will not go to waste.
I started to record the video for this crema de fruta recipe late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (I appreciate the help guys). I’m sure that you will love this dessert.
Try this Crema de Fruta Recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Crema de Fruta Recipe
Ingredients
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 8 pieces egg yolks
- 1 3/4 cups sugar
- 1 big can fruit cocktail about 30 ++ ounces
- 2 tablespoons unflavored gelatin
- 4 cups milk
- 1/3 cup butter
- 1 1/2 tsp vanilla extract
- 2 1/4 cups water
Instructions
- Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
- Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
- Add-in 1/2 cup sugar gradually while beating the egg
- Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
- Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
- Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
- Preheat the oven at 350 degrees Fahrenheit
- Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
- Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
- Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
- Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
- Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
- Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
- Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
- Apply the layer of custard evenly on top of the Sponge cake
- Drain the liquid concentrate from the fruit cocktail and set aside.
- Arrange all the fruits on top of the custard layer. Make sure to place them evenly
- Dilute the gelatin in 2 cups of water
- Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
- Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
- Pour the gelatin mixture on top of the fruit cocktail layer
- Refrigerate (preferably overnight)
- Serve chilled for dessert. Share and Enjoy!
rajani says
hello there !
i tried your recipe and it was yummy ! Thank you for sharing this wonderful recipe !!!
cheldon says
hi… thanks for this recipe, i now have a delectable idea what to prepare for our household meeting tomorrow. i will surely try your crema de fruta, and will have my dear guests the first to try it… just want to know though how many servings of this preparation makes, we kinda have the habit of packing leftovers for take home stuff, pls. let me know, thanks..
roselin88 says
hello, i tried this recipe but it seemed it did not turn out the way it should. the custard layer remained soft even i refrigerated it overnight. also, the cake part is so hard and sticky. wonder what went wrong? i followed the procedure and measurements.
your website is very helpful. i have been a follower. thank you for sharing. hope you can enlighten me with the answers to my queries. thanks again.
cynthia devera says
thanks for the you tube on how to cook creama de fruta now it so easy for me to do baking go go go ! more power and more you tube thanks.
Soni says
Thank you so much for all the wonderful recipes you’ve been sharing over the years. I discovered your site on you tube. Now, I’m learning from you and would like to try some of your recipes. Bye-the-way, do you have a recipe for Mercedes de Brazo? A million thanks and more power!!!!!
Panlasang Pinoy says
Hi Soni, its nice to hear from you. I’m currently whipping-up the video for Brazo de Mercedes and will post it soon. Have a great day!
Stay At Home Mom says
I enjoy watching your videos! Keep up the good work!
ana says
thanks u so much! more recipe!!!!
jinky says
Hi.I have tried most of your recipes posted here and they were really GREAT.
I will try this recipe today kaya lang I don’t know the asize of the baking pan. We are using the same baking pan, just like on this video, is it 2.0L? Thanks
Panlasang Pinoy says
I’m using a 9 x 13 inch baking pan
Victoria Del Rosario says
Wow loved your site. Its awesome. Keep up the good work. Going to make Food for the Gods this New Year.
Panlasang Pinoy says
Hi ate Vic, thanks for commenting. Have a blessed and prosperous new year!
Nancy Narabal says
yummy! =) backbreaking but it’s worth it for Noche Buena. Merry Christmas to all and more power to Panlasang Pinoy!
christian_08 says
I need a recipe for Blueberry Cheesecake(baked or no-baked recipe). Please post it soon. Thanks a lot!
Priscilla says
Hi PP! Your website has been a great help for me being a housewife here in Italy. I have already tried some of your recipes and it turn out perfect thanks to you! I would like to ask if you have a recipe for an ube macapuno cake using artificial ube, the powder one. I really dreamed of baking one and hope you can make it come true! Well… thank you and more power! Great job PP! CIAO!
Rizza says
Hi, thanks for sharing your recipes. Your video helped a lot in showing the right thickness, texture etc needed for each recipes. I really love to cook but never tried till i saw your website. It pushes me to go to the kitchen and start cooking!
congratulate me, its my first experience to bake and i got nice compliments from my neighbors hehehe..Thanks again. God bless you!
Panlasang Pinoy says
Glad to know that Rizza. Congrats!
Abby C. says
Hello po.
I really enjoy your site.
Thank you for sharing your gift of cooking to all of us.
More Power po and Godbless. ^_^
Panlasang Pinoy says
Thanks for the comment Abby. I really appreciate it 🙂
Myra says
i love your site!!!! as in super duper..
Pech Tomagan says
hi! i am just starting to learn how to cook. i find your recipes and videos easy to follow. it definitely inspire me to cook. i am now eager to try the oven bbq spareribs! your site is really a great help for us pinoys working overseas. more power! 😀
Panlasang Pinoy says
Hi Jenny, thanks for the wonderful comment. I really appreciate viewers/regulars (like you and many others) who were able to find some time to get back to me and show appreciation. It’s not easy to maintain a site like this; your appreciation and other good comments really encourages me to go on.
Deanna says
Hi can i use Knox clear gelatins instead of the Filipino gelatin
Vanjo Merano says
Yes, you can definitely use it.
jenny says
hi there..
im one of ur avid fans and also a hobby cook….its jst that i dont really publisized my admiration on ur works…but now for the first time i´ll do. For sure i tried cooking some of ur menus..for one was that Buttered GArlic Shrimps, Crema de Fruta, etc..it´s jst amazing….
More power on ur cooking prowess….hopefully you could share more pinoy recipes..it´s a big for us filipinos who are away from home.
Thanks.
Susan of Toronto says
Hi! I’ve learned and enjoying a lot from your cooking. It’s really fun. Thank you. I’m looking forward for more recipe. Can i make a request? Can you please try to make a lumpiang Sariwa? It’s my favorite. I really appriciate it. Thank you and congratulations. Your really doing a good job! God Bless…
jemapelle says
you have a great website! keep up the noble work!