Saturday, July 14, 2012

Crema de Fruta

Ingredients (Sponge Cake)
  • Use the same ingredients as the Mamon
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
Method (Sponge Cake)
  • Use the same method as the mamon but instead of using individual moulds use 2 x 9in round pans.
Method (Custard)
  1. Combine all custard ingredients in a saucepan, constantly stir in low heat until mixture thickens.
  2. Once it turns to custard remove from heat and let it cool.
Method (Gelatine)
  1. Combine all gelatine ingredients in a saucepan, constantly stir in low heat until the gelatine dissolves.
  2. Remove from heat then set it aside.
Method (Crema de Fruta)
  1. Get your sponge cake then place it in a serving pan; spread the custard filling on top and arrange the fruits on top.
  2. Place the second sponge cake on top of the first layer; spread the custard filling on top and arrange the fruits on top.
  3. Pour gelatine on top, and then chill in fridge until set.
source: angsarap.net

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