Crema de Fruta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 29, 2010
i substituted chiffon cake as base cake with chiffon cake, and it turned out pretty well
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Reviewed: Dec. 10, 2007
I think something is missing in this recipe because the cake is a disaster. It's disappointing.
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Reviewed: Sep. 15, 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.
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Cooking Level: Expert

Living In: Paranaque, National Capital Region, Philippines

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Reviewed: Mar. 28, 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.
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Cooking Level: Intermediate

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Reviewed: 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.
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Cooking Level: Beginning

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Reviewed: Aug. 9, 2001
Base of the dessert i,e: may be substituted with sponge fingers
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