The Happy Home Cook: Fruta de Crema (Fruit Cream)

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Fruta de crema (fruit cream) by Rowie Ramos of Rowie’s Bakery in Chicago. (Styling by Joan Vande Kieft/Photo by Ivan Kevin Castro)

Fruta de crema (fruit cream) by Rowie Ramos of Rowie’s Bakery in Chicago. (Styling by Joan Vande Kieft/Photo by Ivan Kevin Castro)

Recipe by Rowie Ramos of Rowie’s Bakery

Click here for Rey E. de la Cruz's article on Chicago's Rowie's Bakery "Cakes To Have and Eat, Too"

Serves 25-30.

* Drain 1 can fruit cocktail

Sponge Cake

Ingredients:
1 cup flour (sifted)
1 tsp baking powder
¼ tsp salt
5 eggs
1 tsp vanilla
½ cup sugar
¼ cup milk
2 tbsp oil

Procedure:

  1. Preheat oven to 350 degrees F.

  2. Grease pan.

  3. Combine all liquid ingredients in a mixing bowl using paddle attachment. Mix at low speed until all ingredients are blended together. Set aside.

  4. Beat eggs and sugar using wire whisk and mix at low speed for a minute.

  5. Increase to medium speed and continue mixing until soft peaks.

  6. Decrease to low speed and fold dry ingredients and mix for 10 seconds or until mixture is incorporated.

  7. Add oil for a few minutes.

  8. Pour batter into prepared pan.

  9. Bake for 12 minutes or until cake tester comes out clean.

  10. Cool on a cooling rack for 10 minutes.

Custard filling

Ingredients:
1 cup sugar
1/3 cup all-purpose flour
2 ¼ cup milk
½ cup water
3 egg yolks
2 tbsp butter
1 tsp vanilla

Procedure:

  1. Combine flour and sugar in a large saucepan, mixing well.

  2. Add milk and water. Stir well using a whisk until sugar is dissolved

  3. Cook over low heat, stirring continuously until mixture thickens for approximately 10 minutes.

  4. Remove from heat and add one egg yolk at a time, whisking well after each one.

  5. Put back to cook until mixture thickens and texture is spreadable (about 10- to-15 minute cooking time in low heat).

  6. Add butter and vanilla, whisking well.

Buttercream

Ingredients:

½ cup butter (softened)
3 cups confectioner’s sugar
½ tsp vanilla
6 tablespoon milk

Procedure:

  1. Beat butter until creamy.

  2. Add confectioners’ sugar, vanilla. and milk until all well blended together.

  3. Add vanilla and milk and continue beating until fully blended, scraping occasionally

Gelatine

Ingredient:
Unflavored gelatin (follow directions of packet).

Procedure/Assemble for Fruta de Crema

1. Slice your sponge cake into 3 equal parts. Place first part/layer in a dish pan.

2. Spread the buttercream on top of the cake layer followed by spreading the custard filling and fruit cocktail.

3. Repeat step #2 for the second layer.

4. Top with the last layer of the cake.

5. Spread the remaining custard filling on top of the cake and decorate with peaches or any fruits you prefer.

6. After decorating, slowly pour the warm gelatine on top of the cake and let it set. Place in fridge before serving.

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Staff