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by pingskie 31 Comments
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How to make Crema de Fruta Recipe.
Easy-no-Bake Crema de Fruta Recipe – A delightful and popular Filipino dessert “Crema de Fruta”. Crema de Fruta is a layered sponge cake or lady finger also known as “Broas” made with a creamy custard filling as “Crema”, topped with drained fruit co*cktail called”Fruta” and glazed with clear jelly to make it more sophisticated and elegant. A no-bake fruitcake dessert recipe, it’s very festive and easy to make.
Serves 12
Crema de Fruta Ingredients:
Cake Layer:
- 50-60 lady fingers “broas” or sponge cake, sliced
- 1 can (836 g) fruit co*cktail, well drained and syrup reserved
- 1 kiwi fruit, peeled and sliced
Custard Filling:
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2¼ cups cream or evaporated milk
- ½ cup water
- 3 egg yolks
- 2 tbsp. butter
- 1 tsp vanilla extract
Jelly Glaze:
- 2 tbsp unflavoured gelatin powder
- 1 cup water
Cooking Procedure:
- First prepare the custard filling, combine sugar and flour in a large saucepan and mix well. Pour in cream or evaporated milk and water, then stir well until sugar is dissolved. Cook over low heat, stirring continuously until the mixture thickens slightly for approximately 10 minutes. Remove from the heat and add egg yolks, one at a time, whisk well after each addition. Return to the heat and continue cooking and stir continuously until mixture becomes thick and spreadable consistency, about 10-15 minutes. Fire off, stir in butter and vanilla extract. Cover with plastic wrap to prevent the custard cream from scorching and set aside until it cools completely.
- Meanwhile, slice the kiwi fruit or any fruit you like to add. Set aside some drained fruits that you want to decorate on the top of your cake later. And the remaining drained fruit co*cktail, cut them in half to make it smaller and place in a separate bowl. To prepare the fruit cake I’m using a (12x8x2) glass dish or you can use any similar pans you have or a plastic food container.
- Let’s assemble, lightly dip lady fingers or cake slices, one at a time, in the reserved fruit co*cktail syrup. Arrange soaked lady finger in the pan neatly covering the entire bottom of the pan. Divide the cooled custard cream filling into 3 equal parts. Spread 1 part of custard cream filling onto the first layer of biscuits evenly. Scattered half of the drained fruits on top of the filling.
- Again lightly dip the lady fingers in syrup and make the second layer. Spread another custard cream filling onto the biscuits and scatter the drained fruits on top. For the last layer same procedure, biscuit, custard cream filling and the reserved fruits you prepare earlier to decorate on top of your fruit cake. Let it set in a refrigerator while you are preparing for the glaze.
- To make the glaze, sprinkle the gelatin powder into a cup of water and stir to dissolve. Bring to boil over low heat for about 2-3 minutes. Fire off, set aside to cool and pour on top of the assembled fruit cake. Leave in a refrigerator for 6 hours or until set, then serve and enjoy.
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Custard cream ingredients refined sugar, water, all-purpose flour, milk, egg yolks, vanilla extract and butter.
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Fruit co*cktail, Kiwi Fruit and Lady Fingers also known as “Broas” are a great substitute for sponge cake.
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I reserved some fruits and arrange them on the board, this will go on the top of my crema de fruta.
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Done with my layering and the custard cream is perfect.
I’m going to refrigerate this for a minute while preparing my jelly glaze.
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My jelly glaze has been cool down and I’m ready to pour onto my chilled cake.
The glaze makes the cake look more elegant .
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After 6 hours in the fridge, its time to slice the cake and enjoy.
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About pingskie
Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.
Thanks for visiting, have a nice day and may the blessings chase you today!
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Reader Interactions
Comments
ChefmomiYour recipes look delicious and easy. I like the instructions with pictures, it makes it easy to follow. I will be trying it soon. Thanks for sharing.
Reply
Thank you for visiting, I hope you can share a photo of your crema de fruta. In case you can’t find broas you can also use sponge cake in this recipe, so goodluck and enjoy your cooking. Wish to hear from you soon, thanks!
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- Catherine
Nakakatuwa po na step by step ay may picture, madali lang masundan. .ask ko lang po, where did you buy the ladyfingers?
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Hi Cath, sa grocery meron nasa cookies and biscuits section. You can also buy at any bakeshop, hindi sya mahirap hanapin and you can also use sponge cake.
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- Henry DM
I know know that this is the right recipe for crema de fruta. I tried to do it many time but I’m always failed. Thanks for sharing
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Hi Henry, I know this time you won’t fail as long as you don’t over dipped “too wet” your ladyfingers your Crema de Fruta will turn out great 🙂
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Like your Picture its looks like Yummy thanks for the recipe
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- Peter Jones
Will attempt this morsel for after Sunday roast.Tx
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- Marcos Batac
Like your recipe thanks for Sharing
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- Abby Matic
I wish I have a budget so I can make this special dessert to my family during weekends
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I love fruit, and sponge cake, my friend is from Costa Rica, and she uses a lot of the same recipes. Thanks, I will make this!
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- Sheryl An Mungcal
perfect for christmas,.
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- clynsg
I am not fond of fruit co*cktail, but I would like to make this with just some peaches or apricots. Seems as if it would be a little like tiramasu.
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- Cathlyn Joy Roman
kakatakam naman,.
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- Chi A. Ybuan
Tried making it using similar ingredients as I had no idea what exactly they are. My only guide is the taste LOL … It turned out good but I will always be happy to come up with the real thing. I’m making one tonight…Thanks for sharing
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- Jona
can i also use loaf bread as substitute for broas or sponge cake?
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Hi Jona, haven’t tried loaf bread on this recipe but a good alternative for this is Chiffon Cake.
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- Jona
which is more affordable between the 3 lady fingers “broas”, sponge cake or chiffon cake?
I’m really excited to have this accomplish for new year’s eve!!! i want to go different from the usual graham…Reply
Hi, I think Lady Fingers is cheaper than sponge and chiffon cake. Happy New Year to U & your Family!!!
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Yes you can use bread especially monay or hawaiian bread or brioche. You can also use boxed yellow cake or store bought pound cake or chiffon cake. Also you can use plain vanilla ice cream (with eggs in it) instead of making the custard.
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Hi, thanks for sharing vanilla ice cream with egg as a substitute, sounds super easy and yummy.
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- herly
hi i love the recipe, if i will use chiffon cake or if i make my own sponge cake, what is the proper way to dip it to the fruit co*cktail juice? i feared that i might over soaked it.. thanks in advance
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Hi Herly, don’t dip the cake, it will turn mushy… you can lightly spray or drizzle the juice with a spoon just enough to moisten the cake. Thanks for dropping by and hope you will love my recipe. Have a nice day 🙂
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- Elizabeth
I hope readers really pay attention, when you mentioned to just use a spoon to apply lightly the syrup on top of the lady fingers. To avoid it being mushy. I plan to make this for family . I’m so anxious to try this recipe out. Thanks for your recipe.
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Hi, that time I remember I don’t have a brush for syrup, so I use a spoon and a little amount of syrup just to moistened those lady fingers. Although mine didn’t turn mushy, but you are right, I should have recommended using a brush. Now I’m going to correct my post, thank you 🙂
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- kp
how did you get the glaze with gelatin to “set” when it had kiwi fruit in it?
Whenever i try and use kiwi fruit with gelatin, it always stays liquid like when I try to use fresh pineapple and fresh papaya.
I would like to know because when I make gelatin (jello) with fresh kiwi fruit, it never seem to setup (gel) and work for me. So I must be doing something wrong.
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Hi KP, when you’re adding fruits into your gelatin make sure you drain it well using a strainer. Let is drain until all the juices from the fruit are extracted before adding or using them. Just follow the instructions at the back of your Jello box and it will set perfectly. Be reminded that fresh or canned fruits such as Pineapple, Mangoes, Peaches, Kiwis, Papayas and other fruits are high in water content so make sure to drain it well before adding into your gelatin mixture. Have a nice day KP and thanks for visiting 🙂
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- Elvie
Thanks for sharing, im going to try this. How many days can we keep it in the fridge? Thanks
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- Merle
Hello ,I just wanna ask if it’s ok to make it a night before the following night party?as I don’t really have time to make it in the morning
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- jinky araque
Hi, PJ.. I have 5 kids..they love to eat ..! especially desserts! I’m going to try all ur recipe! Thank’s for sharing !GODBLESS U mOrE!!
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Hello Jinky, thank you and God Bless you too!
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