Crema de Fruita – Filipino Fruit Cream Cake
By Rose • Jan 1st, 2009 • Category: RecipesTo start the New Year off, we wanted to make Crema de Fruita. It is a Filipino cake that can be enjoyed throughout the year. What better way to start off a New Year with this…
Graham Crackers and Mangos
Back in the Philippines our family used graham crackers for this this. They were easier to use and more readily available. Sometimes we just didn’t have time to bake a layer of sponge cake. If you do, you can substitute sponge cake or even pound cake for this recipe.
Ingredients
1 Pack of Graham Crackers
1 Can of Fruit Cocktail
3 Whole Mangos
1 Can of Cream
1 Can of Condensed Milk
1 3 Inch Deep Aluminum Baking Dish
Steps
Let’s prepare the canned fruit first. Strain the syrup from the fruit and set the syrup aside. We will use it later on. Then, cut your mangos. Three cuts should do it. You can scoop out the meat from the mango and mix it with the canned fruit. Set the fruit aside too.
In a bowl, mix together the cream and condensed milk. Whisk the two together until you don’t see any little clumps of cream.
When you have the two mixed together, take the baking dish and begin to lay out the graham crackers out. Then pour enough of the cream mixture on the first layer of graham crackers.
Next, take some of the fruit and spread it evenly across the cream layer.
For the next layers of graham crackers, take the strained syrup and coat the crackers. You can do this by placing the syrup on a plate and dipping the crackers on both sides. Create another bed of soaked crackers and repeat the previous steps. Your cake should have 3 layers of graham crackers – the bottom, a middle, and the top. The last layer of cream can be left plain just like below.
This gives you an opportunity to decorate the cake a little bit. You can crumble a few graham crackers over the last layer or use fruits to add a little presentation to your cake.
The final step is to freeze your cake overnight. Crema de Fruita is best served chilled. Cut the cake into small squares and serve.
Rose is getting some recipes ready.
Email this author | All posts by Rose
That looks and sounds amazing. So easy! I’d love a slice!
Happy 2009!
~ingrid
That creamy cake looks good!
tnx 4 the recipe it really helped me a lot coz im a food technology student…..tnx a lot…:D
tnx for the recipe…
hi to the author. i want you to know i spent 2 months in the ”pines” 3 years ago and got married while there. my wife is full bloodied filipino and an excellent cook. she prepared this dish for me and while i was sceptical i tried it anyway cause she put so much work into it. the next day after we had dinner, she brought out the creama de fruita and cut me off some.. well, i tasted it. looked at her and said; ”darling, we go to the store tomorrow and buy the stuff to make some more”! it is indeed so delicious. i miss he cooking (yes, she is still there but hope to have her in tennessee with me at least by the end of april. hopefully b4 that. i tried making it here but, mine could not even compare to hers. i tried it with peaches but the mango is so much better. thanx for the recipe, i will try my luck at it one more time… salamat…
sincerely
gary scott
jackson tenn
ps. yes , my wife is indeed an very beautiful/maganda full bloodied filipino. a gr8 cook and the love of my life