Crema de Fruta: Filipino Layered Fruit Cake
Dan
Filipino party cake | Custard | Fruit and gelatin
Crema de fruta layers soft cake, vanilla custard, fruit, and glossy gelatin into a chilled dessert that slices like a celebration.
Why make it: This version gives a store-bought sponge shortcut and a homemade custard path, making the party tray manageable for busy hosts.
Fresh From the Kitchen
About This Recipe
Crema de fruta is a Filipino layered dessert made with sponge cake or broas, custard, canned fruit, and a clear gelatin topping.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the cake layer
Use a plain sponge cake, mamon-style cake, or ladyfingers. The layer should be soft enough to absorb a little custard.
For the topping
Let the gelatin cool until syrupy before pouring so it does not melt the custard.
Crema de Fruta Recipe
This version gives a store-bought sponge shortcut and a homemade custard path, making the party tray manageable for busy hosts.
Shopping List
- sponge cake or ladyfingers
- milk
- egg yolks
- sugar
- cornstarch
- vanilla
- fruit cocktail
- peaches
- gelatin
- fruit juice
Ingredients
Cake and Fruit
- 1 baked sponge cake layer or 24 ladyfingers
- 2 cans fruit cocktail, drained
- 1 cup sliced canned peaches, drained
Custard
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
- Pinch of salt
Gelatin Glaze
- 1 packet unflavored gelatin
- 1 cup reserved fruit juice or water
- 2 tablespoons sugar
- 1 tablespoon lemon or calamansi juice, optional
Instructions
- Arrange sponge cake or ladyfingers in a serving dish.
- Whisk milk, egg yolks, sugar, cornstarch, vanilla, and salt in a saucepan.
- Cook over medium heat, stirring constantly, until thick and smooth.
- Spread warm custard over the cake layer and cool slightly.
- Arrange drained fruit over the custard.
- Dissolve gelatin with fruit juice and sugar, then cool until pourable but not hot.
- Spoon gelatin gently over the fruit.
- Chill until fully set before slicing.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Crema de Fruta
- Drain fruit well: Excess syrup can loosen the custard.
- Stir custard constantly: Cornstarch and egg yolks can lump if ignored.
- Cool the gelatin: Hot gelatin can damage the custard layer.
- Use a clear dish: The layers are part of the charm.
How To Serve And Store
Serve chilled in squares for holidays, birthdays, or potlucks. Refrigerate covered for up to 3 days.
Common Questions
Can I use graham crackers?
Yes, for an icebox-style shortcut, though the texture will be different.
Can I make it a day ahead?
Yes. It slices best after a full chill.
Can I use instant pudding?
Yes for speed, but homemade custard gives better flavor.
Why did the gelatin leak?
The custard may not have set, or the gelatin was poured while too hot.
Is crema de fruta a holiday dessert, birthday dessert, or anytime dessert for your family? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
