|Copyright 2013 LtDan'sKitchen blogs|
The three layers include a basic yellow cake or a buttery sponge cake that you cut into size based on your container, a creamy custard frosting which acts as the base for the third layer, the fresh fruits. The fourth layer is really a way to keep the fresh fruits from spoiling quickly so a gelatin glaze is added to hold the fruits in place as well as to preserve them.
My new and quick version is a take on a crema de fruta served during a party at my friend's house. Her sister owns a restaurant and they cater on the side as well so this dessert was one of the sweets served during the party. It was made with a sponge cake base but I wanted something quicker so I opted to use ladyfingers. I have tried quite a number of brands of ladyfingers and believe you me, the cake will taste only as good as the quality of ladyfingers that you choose to use in the dessert. So, make sure that you get the best kind. Also, instead of a custard base, I used a pastry cream lightened with table cream. It is creamy and sweet without overpowering the fruits which are the main star of the dish. I also did away with the gelatin layer as I never really liked fruit-flavored gelatin.
Easy Crema de Fruta
3 cups milk
1/3 cup white sugar
4 tbsp corn starch
4 tbsp flour
1 tsp vanilla
6 egg yolks
1. Heat the milk over low flame in a small pot. Keep at barely a simmer.
2. In a small bowl, combine the sugar, corn starch, flour and the egg yolks.
Mix to form a thick paste.
3. Add small amounts of the heated milk to thin out the egg yolk mixture.
Keep adding the warm milk up to one cup until a smooth consistency is
achieved. Pour the mixture into the remaining milk and stir well.
4. With a wire whisk, stir the mixture to remove the lumps. Keep stirring
until it thickens. Turn off the heat and keep stirring for another 30
seconds. Transfer to another bowl and cover with clingfilm without
leaving any space in between. This will prevent a skin from forming. Set
aside to cool.
To assemble the cake:
1 30-oz fruit cocktail, drained
1 30-oz peach halves, drained and sliced into rounds
12 - 15 prunes, halved
1 cup table cream, whipped lightly
1. To the prepared pastry cream, add the vanilla extract and stir well. Add
the table cream and with a whisk, whip lightly to combine.
2. In a 9x13 glass dish, ladle about 1/4 cup of the pastry cream mixture and
spread with a spatula.
3. Layer the ladyfingers until all nooks and crannies are filled. Top with half
the pastry cream mixture and arrange half the fruits over it.
4. Top with another layer of ladyfingers and cover with the remaining pastry
cream mixture. Arrange the fruits in a pattern of your choice and cover
with a clingfilm.
5. Refrigerate for at least 4 hours before serving.