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Crema de Fruita

Olive
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Ingredients
  

  • CAKE
  • 6 EGGS
  • 3/4 CUP SUGAR
  • 1 1/4 CUPS CAKE FLOUR
  • 1/4 TEASPOON SALT
  • 4 TABLESPOON MELTED BUTTER
  • FILLING
  • 1 CUP SUGAR
  • 1/3 CUP CAKE FLOUR
  • 2 3/4 CUPS FRESH MILK
  • 5 EGG YOLKS
  • 3/4 CUP WATER
  • TOPPING
  • 1 CAN FRUIT COCKTAIL OR PEACHES 29-OUNCE, DRAINED (RESERVE SYRUP)
  • 1 1/2 CUPS FRUIT COCKTAIL JUICE RESERVED SYRUP PLUS ENOUGH PINEAPPLE JUICE TO MAKE 1 1/2 CUPS
  • 2 ENVELOPES UNFLAVORED GELATIN POWDER I USED KNOX
  • 1 CUP WATER
  • 6 TABLESPOON SUGAR
  • 2 TABLESPOON CALAMANSI JUICE YOU MAY SUB LEMON JUICE

Instructions
 

  • PREHEAT OVEN TO 325 F DEGREES. BUTTER/GREASE A 13×9-INCH OVENPROOF GLASS DISH. SET ASIDE.
  • PREPARE CAKE: BEAT EGGS UNTIL FLUFFY. ADD SUGAR AND CONTINUE BEATING UNTIL THICK. FOLD IN FLOUR AND SALT; ADD THE MELTED BUTTER. POUR INTO PREPARED PAN AND BAKE FOR 15 TO 20 MINUTES. COOL. REMOVE CAKE FROM GLASS DISH BY INVERTING INTO THE WIRE RACK. SPLIT CAKE HORIZONTALLY INTO TWO.
  • PREPARE CREAM FILLING: BLEND ALL INGREDIENTS FOR THE CREAM FILLING TOGETHER IN A SAUCEPAN OR DOUBLE BOILER. STIR OVER LOW FIRE/HEAT UNTIL IT THICKENS. REMOVE FROM HEAT AND SET ASIDE TO COOL.
  • PREPARE TOPPING: MIX ALL INGREDIENTS TOGETHER EXCEPT FOR THE FRUIT COCKTAIL. COOK UNTIL GELATIN POWDER IS COMPLETELY DISSOLVED. COOL.
  • ASSEMBLY:
  • PUT BACK ONE LAYER OF CAKE INTO THE GLASS BAKING DISH. SPREAD HALF OF THE CREAM FILLING OVER THE CAKE. TOP WITH REMAINING CAKE THEN SPREAD THE REST OF THE FILLING. ARRANGE THE FRUIT COCKTAIL OVER THE CREAM FILLING. GENTLY POUR THE GELATIN TO COVER THE FRUIT COCKTAIL. CHILL UNTIL SET.
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