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Ube Crema de Fruta Recipe

Ube Crema de Fruta Recipe

Ed Joven
Ube Crema de Fruta Recipe is a delicious and mouth-watering layers of soft sponge cake, filled with creamy egg custard and fruit tid bits and top with another layer of sponge cake and ube custard filling. Decorated with slice peaches, cherries and covered with Fruity Gelatin Glaze.
4.25 from 4 votes
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Filipino
Servings 4 tubs
Calories 365 kcal

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

Serving: 1tubCalories: 365kcalCarbohydrates: 56gProtein: 9gFat: 8gCholesterol: 148mgSugar: 50g
Keyword Christmas Recipes, Pinoy Desserts, Ube recipes
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