{"id":18412,"date":"2023-04-14T03:14:00","date_gmt":"2023-04-14T10:14:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=18412"},"modified":"2023-04-14T03:31:05","modified_gmt":"2023-04-14T10:31:05","slug":"crema-de-fruta","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/crema-de-fruta\/","title":{"rendered":"Crema de Fruta"},"content":{"rendered":"\n

Crema de Fruta with delicious layers of from-scratch chiffon cake, sweet custard, and fruit gelatin is sure to wow the crowd! It's the perfect holiday or any time of the year treat!<\/em><\/p>\n\n\n\n

\"Crema
Crema de Fruta<\/figcaption><\/figure>\n\n\n\n

Hello everyone! It's Sanna from Woman Scribbles<\/a> here again to share with you another classic Filipino dessert.<\/p>\n\n\n\n

If you're craving a treat, you're in look because this crema de fruit is sure to hit the sweet spot! Deliciously layered with fluffy soft cake, creamy custard, fruit cocktail, and gelatin, it's the perfect addition to any celebration!<\/p>\n\n\n\n

\"crema<\/figure>\n\n\n\n

Crema de fruta is as much fun to make as it is to eat. While the four-part recipe may seem daunting, and there are indeed simpler no-bake versions of this dessert using graham crackers, broas<\/em>, or store-bought cakes, making the cake from scratch is really worth the effort. <\/p>\n\n\n\n

\"making<\/figure>\n\n\n\n

Plus, three out of the four components can be prepared in advance, and with little careful planning, you'd have your special treat ready to enjoy without breaking a sweat!<\/p>\n\n\n\n

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  1. Chiffon cake<\/strong>- can be baked days in advance. Carefully wrap in plastic film or store in an airtight container and keep at room temperature for up to 3 days. To freeze, wrap in plastic film and then aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator when ready to assemble.<\/li>\n\n\n\n
  2. Fruit cocktail<\/strong>- storebought <\/li>\n\n\n\n
  3. Custard- <\/strong>will keep in the refrigerator for up to 3 days. Store in an airtight container and press a plastic film directly on the custard's surface to prevent the top from drying out. It does not freeze or thaw well.<\/li>\n\n\n\n
  4. Gelatin- <\/strong>prepare just before assembly.<\/strong><\/li>\n<\/ol>\n\n\n\n
    \"Crema<\/figure>\n\n\n\n

    Making the custard<\/h2>\n\n\n\n

    The second layer of the dessert is a thick and creamy vanilla custard made with milk, sugar, egg yolks, and cornstarch. It's pretty simple to make but can be a little tricky. Read the tips below for success!<\/p>\n\n\n\n