How to make Ube Crema de Fruta
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.
Ube Crema de Fruta Recipe
Ingredients
Sponge Cake Batter:
- 4 Large Egg Yolks
- ¼ cup Sugar
- ¼ cup Water
- ¼ cup Oil
- 1 tsp. Vanilla Extract
- 1 cup Cake Flour
- 1½ tsp. Baking Powder
- ¼ tsp. Salt
Meringue:
- 4 Large Egg Whites
- ½ tsp. Cream of Tartar
- ¼ cup Sugar
Ube & Vanilla Custard Filling:
- 2 cups Evaporated Milk
- 4 Med. Egg Yolks
- 1/3 cup Sugar
- 4 tbsp. Cornstarch
- 1 tbsp. Butter
- 1 tsp. Vanilla Extract
- ½ tsp. Ube Extract
Toppings:
- 1 can 432g Fruit Cocktail, drain and syrup reserved
- ½ can 412g Peaches in Halves in Light Syrup
- 6 pieces Candied Cherries halves
Gelatin Glaze:
- 1 cup Fruit Cocktail Syrup
- 2 tsp. Gulaman Powder
- 1 tbsp. Sugar
You also Need:
- 4 pcs. 6x4 Plastic Containers
Instructions
- Soft Sponge Cake -
- Grease 9x13x2 pan & line with parchment paper, set aside
- In a bowl, combine egg yolks and sugar, then mix until sugar is fully dissolved
- Add oil and water, mix until incorporated
- Add in sifted cake flour, baking powder and salt
- Mix batter until smooth
- Add vanilla, mix and set aside
- Meringue -
- In a separate bowl, whip egg whites until frothy
- Add cream of tartar or vinegar and whip
- Gradually, add sugar until stiff peaks form
- Meringue is stiff and ready
- Fold in meringue into the batter in 3 additions
- Slowly fold in the batter
- Scrape the sides and bottom of the bowl
- Pour batter in prepared baking pan & spread evenly
- Bake @170C / 325F for about 25-30 minutes
- Transfer in a wire rack, let it cool completely
- Invert in a large tray, peel off the parchment paper and divide sponge cake into 4 equal parts
- Slice again in half horizontally and set aside
- Egg Custard -
- Over low heat, bring evaporated milk into simmer
- In a bowl, combine egg yolks and sugar and whisk until sugar is fully dissolved
- Add cornstarch and mix well
- Gradually temper egg with 1/4 cup of hot milk and continously whisk to avoid eggs from curdle
- Pour in tempered egg and whisk continously
- Fire off, when egg custard becomes thick
- Stir in butter and vanilla extract. mix well
- Transfer in a bowl, cover with cling wrap and set aside
- Let's Assemble -
- Put sponge cake & top with egg custard, spread evenly
- Top with fruit cocktail and cover with another layer of soft sponge cake
- Repeat process, until done with 4 containers
- Add ube extract in remaining egg custard & mix well
- Divide ube custard into 4 equal parts and spread evenly
- Decorate with slice peaches and cherry in halves
- You can use bottled or candied cherries
- Jelly Glaze -
- In a sauce pan, combine fruit cocktail syrup and gulaman powder, stir until fully dissolved
- Over a low heat bring gulaman mixture into a soft boil and continue mixing
- Stir gulaman mixture until it cools down
- Pour Jelly glaze and cover each tub
- Shill for an hour or until gulaman and custard are completely set
- Ube Crema de Fruta is Best served when it's chilled or frozen.
Video
Nutrition
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
- 1/3 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. (6×4) 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)
Christmas Dessert Recipes:
- Buko Salad Recipe
- Black Sambo Dessert
- Mango Float Recipe
- Cream Cheese Fruit Salad Recipe
- Halo Halo Graham Float Recipe
- Ham and Potato Salad Recipe
- Buko Melon Salad Recipe
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