Ube Crema de Fruta Recipe

Last Updated on July 24, 2024 by Ed Joven

Ube Crema de Fruta: A Step-by-Step Guide

If you want to add some twist on your Filipino dessert made up of soft sponge cake, custard, ube with the toppings of fruity gelatins, make sure to try this Ube Crema de Fruta for this holiday season. The three-layer goodness is enough to make your day splendid. It is also perfect for any occasion, especially in this coming holiday season. Make it a complimentary dessert for your buffet lunch and dinner.

It comes with different variations since Filipinos love to come up with excellent recipe ideas. You can use fresh fruits as your toppings. It can be strawberries, cherries, pineapples, or mangoes. Additional ingredients are mostly preferred by the majority of people. These include adding sago, condensed milk, or jam.

The original variant of this dessert recipe is the Crema de Mangga or popularly known as Mango Float that is also a three-layered cake with the main ingredients of graham crackers, whipped cream, condensed milk, and ripe mangoes.

Holidays are more fun together with friends, families, and loved ones, primarily if you serve something special on these special occasions. Make sure to bring this Ube Crema de Fruta on the table.

Filipinos are innovative, especially when it comes to creating new recipes. It’s more than the delicious, but what makes Filipino happy is the people that get together to eat this delightful dessert.

Ube Crema de Fruta Ingredients and Procedure:

The main ingredients for the first layer are egg yolk, egg white, cake flour, oil, water, sugar, baking powder, cream of tartar, vanilla, and salt. You only need the basic knowledge of baking to make this perfect. If not, you can always watch our videos to learn about the step-by-step procedure for an ideal result.

What makes the sponge cake more delectable is the meringue mixture made of egg white mix in to the cake flour.

Costing of Ingredients:

Sponge Cake

• 4 Large     Eggs, divided     @7.50       P  30.00
• ½  cup      Sugar, divided                       10.00
• ¼ cup       Water                                     2.00
• ¼ cup       Oil                                          5.00
• 1 tsp.       Vanilla Extract                          4.00
• 1 cup       Cake Flour                              10.00
• 1½ tsp.    Baking Powder                          3.00
• ¼ tsp.      Salt                                         1.00
• ½ tsp.     Cream of Tartar                         5.00

Ube & Vanilla Custard Filling:

• 2 cups    Evaporated Milk                        25.00
• 4 Med.    Egg Yolks      @6.50                 26.00
• ⅓ cup   Sugar                                       5.00
• 4 tbsp.    Cornstarch                                3.00
• 1 tbsp.    Butter                                       5.00
• 1 tsp.      Vanilla Extract                           4.00
• ½ tsp.     Ube Extract                               3.00

Toppings:

• 1  can (432g)  Fruit Cocktail                    55.00
• ½ can (412g)  Peaches in Halves             50.00
• 6 pieces          Candied Cherries              15.00

Gelatin Glaze:

• 1 cup     Fruit Cocktail Syrup                       .00
• 2 tsp.     Gulaman Powder                         4.00
• 1 tbsp.   Sugar                                         1.00

You also Need:

• 4 pcs. (6x4)  Plastic Containers  @6.50     26.00
• Misc. Gasul, Elect. and etc.          20.00

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Total Expenses :  P  312.00

Total Exp.: P 312.00  /  Cost per Cont. P 78.00   /  SRP P 130.00  /  Projected Profit P 208.00

Note: Profit depends on your Suggested Retail Price (P130.00 – P150.00)

Storage Tips for Ube Crema de Fruta:

Ube Crema de Fruta is a delicious layered dessert, but since it has various components, storing it requires a bit of strategy:

• Cake: The chiffon cake base can be baked ahead, offering you the convenience of preparing in advance. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For more extended storage, up to 3 months, freeze the cake by wrapping it in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before using.
• Custard: Don't freeze the custard! Freezing will cause it to separate and become watery when thawed. Instead, store leftover custard in an airtight container in the refrigerator for up to 3 days. Press a layer of plastic wrap directly on the surface of the custard to prevent skin from forming.
• Gelatin: It's best to prepare the gelatin just before assembling the dessert. This way, you can ensure its freshness and quality, and it doesn't require separate storage.
• Assembled Dessert: The complete Crema de Fruta must be refrigerated. Please keep it in an airtight container for up to 3 days. Chilling is the best way to enjoy it, and refrigeration helps maintain food safety. The airtight container ensures the dessert's freshness and flavor.

Christmas Dessert Recipes:

Every Christmas table is complete with a refreshing and festive dessert. Look no further if you're looking for a delicious way to end your holiday meal.

This selection offers a delightful variety, from the classic Filipino favorite Buko Salad Recipe, Buko Melon Salad Recipe and Creamy Buko Salad Recipe with its creamy coconut and young coconut meat to the vibrant and tropical Mango Float Recipe and Black Sambo Dessert, delicious gelatin based dessert. For a touch of creaminess, try the Cream Cheese Fruit Salad Recipe or the Halo Halo Graham Float Recipe a delightful layered treat, a twist of the well-loved shaved ice summer dessert.

And remember the savory options! A Ham and Potato Salad Recipe is a perfect addition to your Christmas spread, offering a lovely contrast to the sweet treats and helping you balance your menu. No matter your preference, you're sure to find the perfect ending to your Christmas feast with this delightful recipe selection.