Crema De Fruita Filipino Trifle Recipes

Steps:

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