Crema de Fruta is a layered Filipino dessert made-up of sponge cake, custard, a fruit coktail layer, and topped with gelatin. This is considered as a special dessert because the preparation and ingredients involved are above ordinary. This cake recipe is a mainstay during Christmas dinner or “Noche Buena” and other special occasions. Crema de Fruta has always been a Filipino Favorite since time immemorial.
Preparing Crema de Fruta is quite complicated. This is the reason why I tried to stay up a little later in order to complete the video for your guidance. The recipe captures everything that you will need to do, but the steps can be a bit overwhelming. It will help if you are watching an actual demo while attempting to follow the recipe. Don’t get intimidated. I can assure that your patience and hard-work will not go to waste.
I started to record the video for this crema de fruta recipe late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (I appreciate the help guys). I’m sure that you will love this dessert.
Try this Crema de Fruta Recipe and let me know what you think.
Crema de Fruta Recipe
Ingredients
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 8 pieces egg yolks
- 1 3/4 cups sugar
- 1 big can fruit cocktail (about 30 ++ ounces)
- 2 tablespoons unflavored gelatin
- 4 cups milk
- 1/3 cup butter
- 1 1/2 tsp vanilla extract
- 2 1/4 cups water
Watch the cooking video:
Cooking Procedure
- Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
- Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
- Add-in 1/2 cup sugar gradually while beating the egg
- Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
- Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
- Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
- Preheat the oven at 350 degrees Fahrenheit
- Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
- Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
- Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
- Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
- Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
- Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
- Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
- Apply the layer of custard evenly on top of the Sponge cake
- Drain the liquid concentrate from the fruit cocktail and set aside.
- Arrange all the fruits on top of the custard layer. Make sure to place them evenly
- Dilute the gelatin in 2 cups of water
- Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
- Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
- Pour the gelatin mixture on top of the fruit cocktail layer
- Refrigerate (preferably overnight)
- Serve chilled for dessert. Share and Enjoy!
Number of servings (yield): 8
My rating
Welcome to Panlasang Pinoy!
you have a great website! keep up the noble work!
Thank you jemapelle. Next time yung tortang talong na request mo naman ang feature natin
katakam takam naman yan kuya gawin ko nga yan sa b-day ng asawa ko… thank you.
Thanks po, bago po ako d2…mukhang marami po akong matutunan d2 sa website nyo… thanks po… fan nyo na po ako
Hi! I’ve learned and enjoying a lot from your cooking. It’s really fun. Thank you. I’m looking forward for more recipe. Can i make a request? Can you please try to make a lumpiang Sariwa? It’s my favorite. I really appriciate it. Thank you and congratulations. Your really doing a good job! God Bless…
hi there..
im one of ur avid fans and also a hobby cook….its jst that i dont really publisized my admiration on ur works…but now for the first time i´ll do. For sure i tried cooking some of ur menus..for one was that Buttered GArlic Shrimps, Crema de Fruta, etc..it´s jst amazing….
More power on ur cooking prowess….hopefully you could share more pinoy recipes..it´s a big for us filipinos who are away from home.
Thanks.
hello kuya, pahabol po.. medyo nahirapan ako sa paghahanap last time ng unflavored gelatin, san ko ba mabibili yon? sa walmart? lowes? asian store? pls help po! medyo ignorant question to, pero need ur help tlaga! thanks! =)
Sa European market ako nakabili ng unflavored gelatin pero I’m sure na meron sya sa safeway (or dominck’s). Not sure kung meron ito sa Walmart lolit.
Is there anyone who could help us out? Please reply after this post. Thank You.
cab you send d recipe for hamondo and how to do it tnx..
thank you po…
Hi, with regards to the unflavored gelatin, I think Walmart has it. The common brand that is being sold is Knox. I can find it at my local grocery store here in WI. If you can’t find it, it’s always best to ask a store employee to help you out and if it’s not available, order it online kung matindi talaga ang pangangailangan!I’m going to try this this week.
You are really a great help to us overseas pinoys, Mr. PP!!Good job!
Yes, kuya, mayroon sa WalMart ng KNOX (The original unflavored gelatine) – a small box, 1oz, has 4 envelopes/pouches/packets in it.
hi! i am just starting to learn how to cook. i find your recipes and videos easy to follow. it definitely inspire me to cook. i am now eager to try the oven bbq spareribs! your site is really a great help for us pinoys working overseas. more power!
You’re welcome Lisa. Feel free to drop by anytime.
hello, enjoy po ako sa mga recipes nyo
im 18yrs.old pro nung napanood ko yung
mga recipes nyo sa youtube eh, nag enjoy po talaga
ako, and besides madami din po akong natutunan!!
more power sa staff ng panlasangpinoy
and sana mas marami pa kayong maishare
lalo na sa desserts…
ingatz^_^
i love your site!!!! as in super duper..
Hello po.
I really enjoy your site.
Thank you for sharing your gift of cooking to all of us.
More Power po and Godbless. ^_^
Thanks for the comment Abby. I really appreciate it
Hi, thanks for sharing your recipes. Your video helped a lot in showing the right thickness, texture etc needed for each recipes. I really love to cook but never tried till i saw your website. It pushes me to go to the kitchen and start cooking!
congratulate me, its my first experience to bake and i got nice compliments from my neighbors hehehe..Thanks again. God bless you!
Glad to know that Rizza. Congrats!
Hi! kuya thank you po sa recepe ng crema de fruta gagawin ko ito ngayon. sana maituro nyo rin yung putong puti ng bigas pra sa dinuguan. Thank you and God Bless!
Hi PP! Your website has been a great help for me being a housewife here in Italy. I have already tried some of your recipes and it turn out perfect thanks to you! I would like to ask if you have a recipe for an ube macapuno cake using artificial ube, the powder one. I really dreamed of baking one and hope you can make it come true! Well… thank you and more power! Great job PP! CIAO!
I need a recipe for Blueberry Cheesecake(baked or no-baked recipe). Please post it soon. Thanks a lot!
katatapos ko lng gumawa nito pero nakalimutan mo yatang ilagay yung natitirang 1tsp.na vanilla?hehehehe i assume para yun sa custard kaya nilagay ko na rin dun..first time ko gumawa nito pero sobrang ganda nya successful,ty sa recipe!
ginawa ko today crema de fruta,chocolate crinkles at embutido lahat successful ggwa pa sana ako ng empanada pero sakit na beywang ko!hehehehe kaya lutuin ko nalang muna yung filling bukas na yung crust hehehehhe..ty tlaga
i hope you can feature the puto recipe gamit po yung giniling na bigas tsaka yung kakanin sa leyte na “Moron” favorite ko po yun…thanks
yummy! =) backbreaking but it’s worth it for Noche Buena. Merry Christmas to all and more power to Panlasang Pinoy!
Wow loved your site. Its awesome. Keep up the good work. Going to make Food for the Gods this New Year.
Hi ate Vic, thanks for commenting. Have a blessed and prosperous new year!
Hi.I have tried most of your recipes posted here and they were really GREAT.
I will try this recipe today kaya lang I don’t know the asize of the baking pan. We are using the same baking pan, just like on this video, is it 2.0L? Thanks
I’m using a 9 x 13 inch baking pan
To Mae: I-try mo yung shortcut ni Brenda. If you’re in the U.S., bili ka ng brick-size na angel food cake. Hatiin mo sa tatlo at ilatag mo sa 8″ x 10″ baking pan hanggang sa mapuno yung bottom at kailangan dikit-dikit sila. Yes, Jello’s vanilla-flavoured pudding is a great substitute for the custard.
thanks u so much! more recipe!!!!
I enjoy watching your videos! Keep up the good work!
Thank you so much for all the wonderful recipes you’ve been sharing over the years. I discovered your site on you tube. Now, I’m learning from you and would like to try some of your recipes. Bye-the-way, do you have a recipe for Mercedes de Brazo? A million thanks and more power!!!!!
Hi Soni, its nice to hear from you. I’m currently whipping-up the video for Brazo de Mercedes and will post it soon. Have a great day!
hello kuya!
cge po, go go go! we will be waiting for your brazo de mercedes recipe!
thanks so much..
hello pp,
question: am using packets of knox gelatin. is 1 tbsp = 1 packet gelatin?
much thanks, a
hi good day! im an avid fan of this site.. i make this recipe yesterday, i follow the instructions by number.. but sadly, i didn’t get the sponge cake right, its a bit hard like a crust of an egg pie.. what did i do wrong? and the custard is ok but its kinda soft like melting..hehehe hope u could give me advice on this..thanks much.. =)
thanks for the you tube on how to cook creama de fruta now it so easy for me to do baking go go go ! more power and more you tube thanks.
yeah ung unflavored gellatin meron sila sa walmart as in jello unflavored gellatin talaga at meorn din cla sa publix store.hope this helps..Toni of Georgia, USA
hello, i tried this recipe but it seemed it did not turn out the way it should. the custard layer remained soft even i refrigerated it overnight. also, the cake part is so hard and sticky. wonder what went wrong? i followed the procedure and measurements.
your website is very helpful. i have been a follower. thank you for sharing. hope you can enlighten me with the answers to my queries. thanks again.
kuya.. ano pag process ng powder gelatin?? e de solb b ng warm water o natural water??
hi… thanks for this recipe, i now have a delectable idea what to prepare for our household meeting tomorrow. i will surely try your crema de fruta, and will have my dear guests the first to try it… just want to know though how many servings of this preparation makes, we kinda have the habit of packing leftovers for take home stuff, pls. let me know, thanks..
hello there !
i tried your recipe and it was yummy ! Thank you for sharing this wonderful recipe !!!
kuya tnx sa recipeeiba ka tlga pede bako mag request ng ube macapuno roll cakes wait ko po yun tnx Godbless you!
Hi,
Thanks so much for your cooking lessons.I do really have fun and it gives me more confidence now.Kse nuon gaya gaya lang me ,cooking or baking without recipe.Now i really have confidence since nagawa ko na yun iba.Im so happy to see my family ,church and friends enjoying my cookings..GOD BLESS you and your family..
I really love your recipe’s, i tried some of them and all comes out perfect. To mention one, Crema de Fruta is so yummy….
how about sa mga busy moms na walang time to bake sponge cake? db we can use lady finger for replacement instead making it from scratch? and for the custard what was the easiest way to do that?
halow kuya…ok lang ba to kahit di ko na lagyan ng gelatin hehe
thanks cel! for sharing your alternative way of making crema de pruta.
i’ll try this recipe on new year’s eve.
hi! ask ko sana yung sa gelatin 2 tbsp lang ba talaga ang needed kasi nung ginawa ko ito di sya nag set.yung alsa ang ginamit ko ang tagal nya maging malapot.thanks.
Knox gelatin talaga gamitin mo leah…
tama ka jan Corrine, mas maganda gamitin ang knox
I have a microwave oven can i bake a cake? give step by step instructions.i can’t pre-heat in the microwave oven,of course,so can i still bake?
I AM BLESS TO FOUND THIS WEBSITE.PLUS THE VIDEO I REALLY APPRECIATED IT!!1THANK YOU SO MUCH. I REALLY ENJOYED IT.
Hi Kuya and to all the readers,
I need tips… kase I tried yung recipe and the sponge bread and the custard fillings tasted like flour. Di ko na achive yung lasa talaga ng vanila or butter dun sa tinapay and fillings.
Does it mean na kulang ako sa cooking time or so paghalo ng mga ingredients or sa pag measure?
I appreaciate your help and tips in advance!
Tin2
i want to know how to make scrambol or the stuff that ice breaker sells. do you have a recipe for this?
Cream de Fruta Ingredients:
300 grams nestle cream
1 can evap milk (375 ml.)
1 can condensed milk(395 g.)
6 pieces of eggs (get the the egg yolk only)
250 grams butter (slice so that it easy to dissolve)
1 can fruit cocktail(u can add strawberry more yummy)
3 pack of Honey Graham crackers(8 single packs each)
1 clear gulaman
Pasensya na Jeng ngayon lang ako nakareply, meron akong pictures nyan nakapost sa FB, ko kc marami ang nanghihingi ng recipe na friends ko.