Crema de Fruta Recipe - Allrecipes.com
  • READY IN 4+ hrs

Crema de Fruta

Recipe by  

"Enjoy this fruit gelatin dessert."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, 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 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.
  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. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 4 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2003

Base of the dessert i,e: may be substituted with sponge fingers

 
Most Helpful Critical Review
Oct 11, 2007

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.

 

7 Ratings

Feb 25, 2004

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.

 
Mar 29, 2007

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.

 
Dec 10, 2007

I think something is missing in this recipe because the cake is a disaster. It's disappointing.

 
Aug 30, 2010

i substituted chiffon cake as base cake with chiffon cake, and it turned out pretty well

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

RONALD UY
2 Followers 2 Saved Recipes
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