Crema De Fruita -- Filipino Trifle

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Ingredients Nutrition


  1. To make the sponge cake: Preheat oven to 350°F
  2. Grease and flour a 9 x 13" baking pan.
  3. Sift the flour and baking powder together; set to the side.
  4. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
  5. Continue mixing until light and fluffy.
  6. Gradually add the flour mixture.
  7. In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
  8. Slowly pour into the batter; mix until combined.
  9. Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
  10. Let cool completely.
  11. To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
  12. Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
  13. To make the custard: In a saucepan, combine sugar, flour and milk.
  14. Cook in medium-high heat, whisking constantly, until it thickens.
  15. Pour some of the mixture over the egg yolks and mix together till combined.
  16. Add the egg yolk mixture to the saucepan.
  17. Cook for a few more minutes then remove from heat.
  18. Stir in butter and vanilla extract.
  19. Pour over the sponge cake.
  20. Let cool completely.
  21. In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
  22. Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
  23. Microwave for 30 seconds to 1 minutes to melt the gelatin.
  24. Pour over the custard.
  25. Refrigerate for at least 2 hours before serving.

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