Crema de Fruta Recipe: A Layered Filipino Dessert with Sponge Cake, Custard, and Fruit
Dreaming of an elegant, make-ahead dessert that’s a symphony of textures and flavors? Crema de Fruta is a classic Filipino dessert trifle, featuring layers of soft sponge cake, rich custard or whipped cream, sweet canned fruit, and a shiny gelatin glaze.
This dessert is a staple at Filipino parties and holidays for good reason. It’s beautiful in a trifle dish, can be assembled ahead of time, and offers something for everyone: soft cake, creamy filling, juicy fruit, and a jiggly top. Each spoonful is a perfect bite of celebration.
Recipe Details
| Prep Time | Cook Time | Chilling Time | Servings | Difficulty |
|---|---|---|---|---|
| 1 hour | 20 mins (for cake) | 4+ hours | 12-15 | Intermediate |
What You’ll Need
You can use store-bought sponge cake or ladyfingers to save time.
For the Sponge Cake Layer:
- One 9-inch round sponge cake (store-bought or homemade), sliced horizontally into 2-3 layers
For the Custard/Cream Layer:
- Instant Custard Powder (e.g., Bird’s): 1 packet, prepared with milk as directed OR
- Stabilized Whipped Cream: 2 cups heavy cream, whipped with ¼ cup sugar and 1 tsp unflavored gelatin (dissolved in 2 tbsp water)
For the Fruit & Glaze Layer:
- Canned Fruit Cocktail: 1 (30 oz) can, very well drained
- Canned Peach Slices and/or Cherries: for decoration
- Unflavored Gelatin: 1 packet (about 2 ¼ tsp)
- Fruit Cocktail Syrup (from the can) + Water: to make 2 cups liquid
- Sugar: ¼ cup (optional, adjust to taste)
Step-by-Step Directions
Assembly is done in a deep dish or trifle bowl, then chilled to set.
- Prepare the Pan. Lightly grease a 9×13 inch rectangular dish or a large glass trifle bowl.
- Layer 1: Cake. Place one layer of sponge cake on the bottom of the dish. If needed, cut pieces to fit.
- Layer 2: Custard/Cream. Spread half of the prepared custard or stabilized whipped cream evenly over the cake.
- Layer 3: Fruit. Sprinkle half of the well-drained fruit cocktail evenly over the custard layer.
- Repeat Layers. Add another layer of cake, the remaining custard, and the remaining fruit cocktail.
- Add Final Cake Layer. Top with the final layer of cake. Arrange peach slices and cherries decoratively on top.
- Make and Pour the Glaze. In a saucepan, sprinkle gelatin over ½ cup of the cold fruit syrup. Let bloom for 5 mins. Heat gently until gelatin dissolves. Add the remaining syrup/water and sugar (if using). Stir until sugar dissolves. Let cool until lukewarm but still liquid.
- Chill to Set. Gently pour the lukewarm gelatin mixture over the entire dessert, ensuring it seeps into the edges. Refrigerate for at least 4 hours, or overnight, until the glaze is completely set.
- Serve. Slice into squares or scoop from the trifle bowl.
How to Serve
Serve chilled, directly from the refrigerator. It’s a complete dessert on its own, perfect for buffets and potlucks.
Expert Tips for Success
- Drain the Fruit Thoroughly: Any excess liquid will make the custard layer soggy. Let fruit drain in a colander for 20+ minutes, even patting dry.
- Stabilize the Cream: If using whipped cream, stabilizing it with gelatin prevents it from deflating and weeping under the glaze.
- Lukewarm Glaze: Pouring hot glaze will melt the cream. Let it cool until just warm to the touch.
- Make-Ahead Marvel: This dessert actually tastes better the next day, as the flavors meld and the cake softens.
Common Questions
Can I use fresh fruit?
Canned fruit is used because it’s stable in syrup and won’t brown or make the dessert watery. Avoid watery fresh fruits like watermelon or orange segments.
What’s the difference between custard and whipped cream?
Custard is richer and more traditional. Whipped cream is lighter. Stabilized whipped cream holds up better.
My glaze didn’t set.
The gelatin may not have fully dissolved, or the ratio was off. Ensure you use the correct amount of liquid for the gelatin packet instructions.
Can I make it without gelatin?
You can skip the glaze, but it won’t have the classic shiny, set top that seals in the fruit. The dessert will be messier to slice.
Final Thoughts
Crema de Fruta is the epitome of a Filipino celebration dessert. Its stunning layered appearance, make-ahead convenience, and delightful combination of soft, creamy, fruity, and jiggly textures make it a guaranteed crowd-pleaser for any festive occasion.
