Crema de Frutta

Crema de Frutta is a Filipino dessert that I so love to eat. We always buy this from Goldilocks but unfortunately, there’s no Goldilocks here in this part of the world so I have no choice but to make it  by myself. I was supposed to make this during Christmas but I wasn’t able to make it on time.

Ingredients for Sponge Cake:

1 cup flour
1 tsp baking powder
4 egg yolks
1/2 cup sugar
1 cup milk
1/3 cup butter
1 1/2 tsp vanilla

Procedure for Sponge Cake:

1. Sift the baking powder and the flour then set aside.
2. Put the egg yolks in a mixing bowl and beat until texture becomes thick.
3. Add in sugar gradually while beating the eggs.
4. Slowly add the sifted flour and baking powder mixture and mix the ingredients well.
5. Combine the milk, butter, and vanilla extract in a sauce pan then cook until butter melts.
6. Pour the cooked mixture into the mixing bowl and mix with the existing concoction until evenly distributed.
7. Preheat the oven at 350 F or 175 C.
8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
9. Set the sponge cake aside.

Ingredients for the Sweet Syrup:

1/4 cup sugar
1/4 cup water

Procedures for the Sweet Syrup:

1. Heat the saucepan and place sugar.
2. Add water immediately and cook until the sugar completely dissolves, then let it cool for a few minutes.
3. Distribute the sweet syrup on top of the sponge cake by using brush.

Ingredients for Custard:

1/2 cup flour
1 cup sugar
3 cups milk
4 egg yolks

Procedure for Custard:

1. Combine the flour, sugar, milk in a saucepan then cook while stirring until the mixture thickens.
2. Pour in the egg yolk back in the saucepan with the rest of the ingredients then mix until texture is thick enough.
3. Apply the layer of custard evenly on top of the sponge cake.

1. After doing the above procedures, you can now drain the liquid concentrate from the peaches and set aside. Slice the kiwi and strawberry.
2. Put the peaches, kiwi, and strawberry on top of the custard layer. Make sure to place them evenly.
3. Dilute the gelatin in 2 cups of water.
4. Heat the saucepan then pour the diluted gelatin and bring to boil.
5. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature.
6. Pour the gelatin mixture on top of the fruits layer.
7. Refrigerate for hours (preferably overnight).
8. Serve chilled for dessert.

Share and enjoy with family and friends!!!
Source: Panlasang Pinoy


Gluten Free Christmas Fruit Cake


100 g unsalted butter at room temperature
1/2 cup brown sugar
2 tsp vanilla essence
1 tbsp brandy
2 eggs
1 cup pitted dried dried dates, halved
1/2 cup unsalted macadamias
1/2 cup blanced almonds
1/2 cup soft and juicy apricots, halved
1/2 cup glace ginger
1/3 cup gluten free plain flour
1/4 cup gluten free self raising flour
2 x 100 g packets multi colored glace cherries
icing sugar, to decorate (optional)


1. Grease a 20 cm ring pan. Line base sides and ring with baking paper.
2. Beat butter, sugar, essence and brandy in a small bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating until combined. Transfer to a large bowl. Stir in dates, nuts, apricots, ginger, combined sifted flours and half the cherries. Spoon into prepared pan. Smooth ovevr top. Press remaining cherries into batter.
3. Cook in a slow oven for 150C for 1 hour, or until a skewer inserted into cake comes out clean. Remove. Cool in a pan before turning out.
4. To serve, you can leave it as is or you can dust it with icing sugar. Cut into slices with a serrated knife.


Mango Cake

I made this cake for my nephew, Leonard Miguel, who is unfortunately couldn’t celebrate with us anymore because he passed away when he was 2 years old. He turned 13 on May 17. I made this cake for you Migui Boy, I know you love mangoes and I hope you like this. We love you Igi and we miss you so much!

Sorry, I know this sounds depressing but I really made this cake for him. He loves mangoes way back then. He can eat a lot of sweet, ripe mangoes in Mindoro where my sister and her family lives. I remember how he eats one. Those were the days. 

Fortunately or unfortunately, I don’t know which, but I found a mango from Peru at the market when I did my shopping, so I grabbed two big ones to make this beautiful cake. Though it wasn’t like our mangoes in our country, Philippines, but what can I do? They only have Peru mangoes around here. 

Peru Mangoes tasted like ripe Indian mangoes. I eat it with bagoong, just to remind me of home. So although this mango tasted like Indian mangoes, I think this worked well in my cake. If you have Philippine mangoes, then you are lucky… but in this recipe, you can use almost any kind of ripe mangoes that you can find.  

Sponge Cake:


5 eggs
4 oz. sugar
3 oz. plain flour, sifted
1.5 oz. melted butter, cooled


1. Separate the eggs into whites and yolks. Turn on the oven to 325 F. Line the bottom of baking sheet/springform pan with parchment paper and set aside.
2. Beat the egg whites into soft peaks. Add sugar gradually and keep whisking until stiff peaks form.
3. Slowly add the yolks into the mixture while mixing at low speed.
4. Lightly fold in sifted flour.
5. Fold in melted butter. Immediately pour in baking pan/sheet and bake for 40 to 60 mins, depending on size.

Mango Gelatine:


100g mango puree
20g sugar (taste test! It depends on the sweetness of your mango)
8g cointreau (optional)
1 gelatine sheet or gelatine sachet/box


1. Heat up mango puree and sugar until sugar dissolves.
2. Soften gelatine with cold water and squeeze out excess water. If using gelatine in a box or sachet, please follow instructions according to package.
3. Add gelatine mixture to the mango mixture.

Whipped Cream Frosting:

1 cup heavy whipping cream
1/2 tsp vanilla extract
1 tbsp caster sugar


1. In a large bowl, place the whipping cream, vanilla extract, and sugar and stir to combine.
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form


Black Forest Cake


For the cake:
Please see PERFECT CHOCOLATE CAKE recipe in my other post.

For the filling:
1/2 cup sugar
1 cup water
1/2 cup cornstarch
1 can cherries
2 tbsp cherry liquor/cherry brandy
For the icing:
500 ml thick whipping cream
2-4 tbsp sugar
1-2 tbsp vanilla extract

For the topping:
whipped cream
maraschino cherries
bittersweet chocolate shavings

Cake: Follow Perfect Chocolate Cake procedure then allow the cakes to cool.

Cherry Filling:
1. Put the cherries and the water in a saucepan, allow it to boil over low heat.
2. In a separate bowl, mix sugar and cornstarch.
3. Pour it into the saucepan then mix until it thickens. Set aside.

Whipped Cream:
1. Mix heavy cream using the mixer until soft peak.
2. Add sugar and the vanilla.
3. Continue mixing until you reach firm peak but do not over beat it.

To Assemble the Cake:

1. Put whipped cream first then the cherry filling on top of the cake.
2. Put the other cake on top of the other.
3. Cover the cakes with whipped cream.
4. Cover the shaved chocolates around the cake.
5. Using an icing bag, make a nice decoration on top of the cake. Top it with cherries and the remaining shaved chocolate.

Share it with family and friends!!!