#28_ Crema de Frutas (Fruit Cocktail Cream Cake)

Modified version of Crema de Frutas

The secret of good Crema de Fruta is in the filling and in the base cake. There are many different versions of this cake. Some recipes call for condensed milk in the filling, some call for custard, etc. I had made the original recipe from a book by Nora Daza, a famous cookbook author, a veteran gourmet chef, and at one time a host of a TV cooking show in the Philippines. The cake was really good but baking the sponge cake and making the custard filling from scratch was not a piece of cake for me. After making it once, I had to come up with an easier version.

This is my modified version of the cake and it is my favorite!!!!

I replaced the custard filling with the cream cheese and lemon pudding filling from the Hawaiian recipe (entry #6). I also used white cake mix instead of sponge cake, although using sponge cake for the base is no doubt a lot better. Store-bought sponge cake can also be substituted. Slice it up to fit your pan(s).

The subtle flavor of the lemon pudding, combined with the cream cheese and layers of the other ingredients make this cake taste sooooo heavenly that I call it the celestialized cake.

I have been making this cake in an 11x 15 cake pan, but lately I discovered that by using 3- 8x8 aluminum square pans, I can give away 2 of them and keep one for me. I think they look festive enough for Christmas give-aways too.

You can top the cake with any kind of whipped cream

Here's my recipe:

1) CAKE:

1 box white cake mix (I like to use French vanilla cake mix)

Bake the cake according to package directions. Let cool

*please see note below.

2) FILLING:

2 packages (3.5 oz each) instant lemon pudding mix

1 package cream cheese, softened

3-1/4 cups cold milk (updated)

In a bowl beat cream cheese and set aside. In another bowl, beat pudding and milk until thick; ( food processor works best for this part) Add the cream cheese and continue to beat and mix well. Consistency should be like mayonnaise. Spread over cooled cake.
(Note: you can also use 1 box instant lemon pudding mix and 1 box of white chocolate pudding mix...excellent combination)

3) FRUIT COCKTAIL

1 large can (29.5 oz) fruit cocktail, drained well

Spread over pudding

4) GELATIN

2 envelopes unflavored gelatin

1/2 cup white sugar

1/2 cup boiling water

1 1/2 cups cold fruit juice (I used the juice of the fruit cocktail plus some orange juice)

Mix gelatin and sugar together and pour in the boiling water, stirring well until gelatin is dissolved. Add cold juice and stir. Set aside until slightly set then spread over fruit cocktail

5) APPLE JELLY (optional)

Slightly melt 1/2 cup apple jelly either in a sauce pan on top of stove or in the microwave.

Drizzle over the gelatin to glaze.

REFRIGERATE CAKE FOR AT LEAST 5 HOURS BEFORE SLICING.

*NOTE: Dec. '09

I have finally overcome my intimidation in making chiffon cakes since I posted this Crema de Fruta recipe. For the base of this cake I now use the Chiffon Cake recipe, click here. It sure makes a lot of difference.