Crema de Fruta Homemade Fruit Cake

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This is Crema de Fruta; a traditional Filipino fruitcake made with layers of chiffon cake, whipped cream, and various preserved fruits.  It is usually served on Christmas Eve and is one of the most favorite desserts on New Year’s Eve. 

No wonder why this is one of the favorite Christmas and New Year’s Eve desserts as it is no-bake, super easy, and fun to make. Looking at the colorful fruits gives you festive feelings. It is satisfying and really gives everyone a happy holiday.

Making this recipe simple as I can, I did not use gelatin and only use a can of fruit cocktail. I steamed my own cake but you can also use a store-bought cake should you have no time to make your own.


Ingredients: 

  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 tbsp milk powder (any brand)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 eggs large
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 tsp vanilla essence
  • 1/4 tsp white vinegar
  • 1/2 cup white sugar
  • 370ml Kremdensada
  • 422g (drained) fruit cocktail
  • 1cup whip cream powder
  • 3/4 cup cold milk



Instructions:

Dry ingredients:

  1. In a mixing bowl, combine 1 cup all-purpose flour, ⅓ cup white sugar, 2 tbsp milk powder, ¼ tsp salt, 1 tsp baking powder, and mix until just combined
Wet ingredients: 
  1. In another bowl, combine 4 egg yolks, ¼ cup oil, ¼ cup water, 1 tsp vanilla essence, mix
  2. Combine the dry and wet ingredients, mix, and set aside
Meringue:
  1. In another mixing bowl, whip 4 egg whites until foamy
  2. Once foamy, add ¼ tsp vinegar, and continue mixing until soft peak
  3. Once at soft peak, add ½ cup sugar in 3 additions. Whip until stiff peak
  4. Then, slowly fold it into the batter. Fold it in 3 additions
Steam time:
  1. Pour it into the baking pan. Make sure to add parchment paper to the base of the baking pan. Tap 3 times to release some air bubbles
  2. Steam over the medium-low flame for 25-30 minutes. Wrap the lid of the steamer to avoid dripping water into the cake
  3. While waiting for our cake; whip 370ml Kremdensada (chilled overnight) until it doubles in volume. Add ¼ cup whip cream powder. Note: you can also use whip cream. Then in the chiller until ready to use. 
  4. Drained 422g fruit cocktail, and then slice into smaller pieces (this is optional only), set aside.
Assemble time:
  1. Slice the cake into three
  2. Wrap the same baking pan with cling wrap
  3. Add one slice of cake to the baking pan that was wrapped with cling wrap
  4. Add enough cream and spread
  5. Add some fruit cocktail
  6. Pipe a little cream
  7. Add another slice of the cake, cream, and fruit cocktail
  8. Add a slice of cake, then more cream, and then fruit cocktail, then put it freezer for 30 minutes to 1 hour
Icing:
  1. Whip 1 cup of whip cream powder and ¾ cup of cold milk
  2. Unmold the cake while freezing
  3. Coat the cake with whip cream
  4. Press the remaining fruit cocktail all over the cake
  5. Refrigerate before serving

Happy eating!


Watch the video on How to Make this Crema de Fruta Homemade Fruit Cake