Recipe by RONALD UY
"Enjoy this fruit gelatin dessert."
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1 1/4 cups
2 3/4 cups
1 (15.25 ounce) can
fruit cocktail, drained and juice reserved
Base of the dessert i,e: may be substituted with sponge fingers
The custard and the topping for this recipe seemed to be the only things that worked. The base cake was a disaster. I followed the recipe to the letter, but after 20 minutes, the "cake" wasn't even cooked all the way through. Things didn't improve even when I doubled the baking time.
For the base cake, I used the Four Egg Yellow Cake, which is also on AllRecipes.com For my taste, I switched to cake flour instead of the all-purpose flour.
The owner of this recipe should review the ingredients a hundred times over before sharing it with the public. I lost quite a bit of time, as this cake was supposed to be served at my father's birthday party.
The filling was good, but I don't know what happened to the base cake. It did not rise at all and was hard and solid. I followed the recipe to the letter, but don't know what went wrong. I ended up having to bake another base cake using a different recipe.
I did not care for the base cake and had to make another one. the filling was too sweet, but i think should be okay if you lessen the sugar.
I think something is missing in this recipe because the cake is a disaster. It's disappointing.
i substituted chiffon cake as base cake with chiffon cake, and it turned out pretty well
* Percent Daily Values are based on a 2,000 calorie diet.
Crema de Fruta
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 213
** Calories from Fat: 57
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