Filipino Crema de Fruta



For the sponge cake:

For the cake syrup:

For the custard:



For the sponge cake:

Preheat oven to 180°C. Grease and flour a rectangular glass baking pan.

Sift the flour and baking powder together. Set aside.

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 then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

For the cake syrup:

Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.

For 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 it cool.

Dilute the gelatin in 2 cups of water

In a saucepan 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).