Crema de Fruta is indeed a beloved Filipino dessert with a rich history and a special place in the hearts of many. Let’s delve into its background and how it’s enjoyed in the Philippines:
Crema de Fruta has its roots in Filipino cuisine, which is heavily influenced by Spanish colonial history. The name itself reflects this influence, with “crema” coming from the Spanish word for cream. The dessert likely evolved during the Spanish colonial period and was adapted to incorporate local ingredients and flavors.
Ingredients and Preparation:
Crema de Fruta is characterized by its layers of flavors and textures. It typically consists of:
Light Sponge Cake: The base layer is a soft, airy sponge cake that provides a delicate foundation for the dessert.
Custard Filling: On top of the sponge cake, a layer of creamy custard is spread. This custard layer adds a luscious, sweet contrast to the cake’s lightness.
Mixed Fruits: A generous layer of mixed fruits, often including tropical favorites like mangoes, peaches, and cherries, is arranged on top of the custard. These fruits not only provide bursts of flavor but also a delightful freshness.
Whipped Cream Frosting: Finally, the dessert is crowned with a cloud-like whipped cream frosting, which adds sweetness and a silky texture.
Crema de Fruta is commonly enjoyed in the Philippines on various occasions, both special and everyday. Here’s how it’s savored:
Special Occasions: Crema de Fruta is often served at festive gatherings, such as birthdays, weddings, and holidays. It’s a symbol of celebration and togetherness, making it a staple at these events.
Family Reunions: Many Filipinos have fond memories of sharing Crema de Fruta with loved ones at family reunions. It’s a dessert that brings generations together.
Everyday Indulgence: While it’s a favorite for special occasions, Crema de Fruta is also enjoyed as an everyday indulgence. You can find it in bakeries and dessert shops across the Philippines, making it accessible to anyone looking for a sweet treat.
Nostalgia: For many Filipinos, Crema de Fruta carries a sense of nostalgia. A single bite can transport them back in time, evoking memories of childhood and cherished moments.
Crema de Fruta is more than just a dessert in the Philippines; it’s a cultural icon that symbolizes the blending of Spanish and Filipino influences and the joy of coming together to celebrate life’s moments, big and small. Whether homemade or bought from a bakery, this timeless masterpiece continues to bring warmth and fond memories to Filipino hearts.
In the Philippines, you can find Crema de Fruta in many local bakeries and dessert shops. While there are numerous places that offer this delectable treat, one of the most well-known bakery chains that often serves Crema de Fruta is “Goldilocks.”
Goldilocks is a famous bakery and restaurant chain in the Philippines known for its wide array of Filipino desserts and pastries. They have been a beloved part of Filipino culture for decades and have a strong reputation for producing high-quality Crema de Fruta, among other traditional desserts.
Crema de Fruta is a sweet symphony of flavors and textures that has stood the test of time, gracing Filipino tables with its elegance and deliciousness. By following this recipe, you can recreate this beloved dessert and create lasting memories with your loved ones. With each layer carefully crafted and every bite a celebration of sweetness, Crema de Fruta is more than just a dessert; it's a journey into culinary artistry and tradition.
So, if you’re looking to savor an authentic Crema de Fruta in the Philippines, visiting a Goldilocks bakery or restaurant would be an excellent choice. They offer a taste of Filipino culinary heritage and are often a go-to destination for satisfying your sweet tooth with this delightful dessert.
Crema De Fruta Ingredients:
Preparation to Serving Time: 2.5 to 3 hours
Yield: 4 servings
Sponge Cake Base:
4 pieces large (68 grams) Eggyolks
½ Teaspoon (3g) Salt, fine
1 Teaspoon (5g) Vanilla extract
¾ cup (90g) Cake flour
2 Tablespoons (40g) Butterpan margarine, melted
2 Tablespoons (40g) Vivo Whipping Cream
4 pieces large (128g) Egg whites
½ cup (100g) White sugar
1 teaspoon (2g) Tylose (CMC)
3 tablespoons (45g) Hot water
Custard Filling:
2 pieces large (108g) Whole eggs
1 piece large (18g) Egg yolk
2 cups (400g) White sugar
¼ cup (85g) Condensed Milk
¼ cup (60g) Vivo Cream
¼ cup (60g) Jersey Butterpan
1 cup (250-300g) Mixed fruits (drained)
Icing:
2 cups (480g) Vivo Cream
2 tablespoons (30g) Rhum or Brandy
Gelatin Solution:
1 tablespoon (15g) Gelatin powder
2 tablespoons (30g) Water
¼ cup (56g) Pineapple juice
Procedure:
Sponge Cake Base:
Mix Tylose and hot water until it forms a gel, then set it aside.
Whisk egg yolks, salt, and vanilla, and set aside.
Sift flour into a large bowl.
Using a hand mixer, beat egg whites until frothy, then add Tylose gel and continue beating, gradually adding sugar until medium peaks form.
Add egg yolk mixture to the egg whites and mix well.
Carefully fold in the flour using a wire whisk until no dry flour remains.
Mix melted Jersey Butterpan and Vivo Whipping Cream in a separate bowl, then add 1 cup of the cake batter and mix well before incorporating it into the rest of the batter.
Transfer batter to a parchment paper-lined baking pan and remove air bubbles by swirling an offset spatula.
Bake at 150°C (302°F) for 35 minutes.
Once baked, remove from pan and allow it to cool while preparing the custard filling.
Custard Filling:
In a cooking pan, cook all custard filling ingredients over medium heat, stirring continuously to avoid burning.
Once the sauce thickens, remove from heat and transfer to a container. Cover the surface with cling wrap to prevent a skin from forming as it cools.
Icing:
Using a hand mixer, whip the chilled Vivo Whipping Cream until it doubles in volume.
Add Rhum or Brandy halfway through mixing and continue until well combined.
Assembling the Cake:
Slice the sponge cake base in two layers.
Put one layer of the sponge cake base in a round container of the same size as the sponge cake.
Spread ½ Cup of the custard filling on top of the first layer of sponge cake.
Add ½ Cup of mixed fruits.
Make the gelatin solution by dissolving the gelatin powder in the water, and then mix it to the pineapple juice until well incorporated.
Pour the gelatin solution on top of the assembled cake.
Repeat the same procedure for the remaining cake layer.
Refrigerate for at least 30 minutes.
Decorate around the top edge of the cakes by piping the icing on top.
Tools and Equipment
Baking Pan
Offset Spatula
Plate or tray
Tin can
Knife
Piping Bag and Tip
Cooking Thermometer
Cling Wrap
Watch MotherBee's Video tutorial below ⬇️
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