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Baking, Dessert, Fruits, Ruby Tuesday, stock photos ·

Crema de Fruta – Ruby Tuesday

How do you make gelatine more interesting and attractive?
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Make Crema de Fruta. Sponge cake, custard layer, fruits and gelo are what you need.
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Normally, colorless gelatine would do, but red makes it all the more attractive.
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My first fond memories of this treat were days spend with my  fave Ninang, she loves baking and Crema de Fruta is one of her more famous specialties.

Fruits used for Crema de Fruta is not limited to a can…of fruit cocktail that is. You can pick your favorite  fresh fruit, slice them thinly before topping your cake. I chose strawberries and peaches this time.

Ok, so this is not an easy one, first you have to bake the spongecake, or if you know of ready made yellow cake that would do.  Bakeshops would sell them unadorned so try going there if you are in a hurry to serve this.

For the cake:

  • 6 eggs
  • 1/2 cup white sugar
  • 1 tsp baking powder

  • 1 1/4 cups cake flour

  • 1 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • ———–
  • For the filling (custard):
  • 1/2 cup white sugar
  • 1/3 cup cake flour
  • 2 3/4 cups milk
  • 5 egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • ———–
  • For the topping:
  • 1 (15.25 ounce) can fruit cocktail, drained and juice reserved
  • 2 tablespoons unflavored gelatin (I used unflavored red though)

How to:

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9×13 inch oval (any shape would actually do, its easier with rectangle lol), glass baking dish.

2. 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, baking powder and salt. Stir in melted butter. Pour into prepared pan.

3. 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 (optional).

4. 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.

5. To prepare topping:

Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.

6. To assemble:

Return bottom cake layer to glass dish. Spread half the filling over the layer (if you split the cake). Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture.Make sure the fruits are totally covered, thicker than what you see here is better, I took shots when the gelatine hasn’t chilled yet, so I doubled  the layer later on.

Chill 4 to 8 hours, until set.

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There, hope you enjoy this one!

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Join us!

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Comments

  1. WOW… how pretty and I love this.. haven’t tried making one… but with this pic you’ve encouraged me, and reminded me of it… thanks! will bookmark you recipe.

  2. What a desert! Looks almost too good to eat, and I would balance out the sweetness with a cappuccino. And this would be a treat!

  3. This looks like my mother’s success cake from the fifties; American fruit pai.
    I would never even dream of making it. Happy memories from a long gone childhood.
    Ours was served with whipped cream.
    No weight problems in those happy, active days.
    From felisol

  13. Oh my, how pretty. With my renewed interest in cooking, I wonder if I will eventually have the nerve to try something like this.

  14. Very delicious reds with how to do your own info included. Impressed with the kichen and with the camera also. Happy RT!

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