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