Crema De Fruita -- Filipino Trifle

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1 cup flour
• 1 teaspoon baking powder
• 2 large eggs
• 1 cup sugar
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1/4 cup water
• 1 cup sugar
• 1/2 cup flour
• 3 cups milk
• 4 egg yolks
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 30 ounces fruit cocktail in heavy syrup
• 1 tablespoon unflavored gelatin

Recipe

• 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.