Almost always linked with the highly anticipated Christmas season in the Philippines is the creamy and fruity sponge cake called crema de fruta.
Conventionally, Filipinos make their crema de fruta by alternating layers of soft cake, candied fruits, cream, condensed milk, and gelatin.
We then freeze this desert and serve it cold during Noche Buena or Christmas Eve dinner or whenever we feel that there is a good reason to celebrate.
Because of the cleverness of many Filipinos, making crema de fruta has just gotten easy.
There is now a no-bake recipe for this chilled desert that has always been coupled with the yuletide season.
Yes, no baking required!
Non-baker foodies and culinary newbie can now make this sweet treat in 1-2-3.
Below is the easy, no-bake recipe for the Philippine crema de fruta, the holiday cake that Filipinos have loved throughout the years.
Ingredients for Making the No-Bake Crema de Fruta
- all-purpose flour, ½ cup
- butter, melted, 2 tablespoons
- egg yolks, beaten, 6 pieces
- evaporated milk, 1 medium-sized can
- fruit cocktails or candied fruits, peaches, or mangoes, 1 large-sized can
- gelatin, unflavored, clear color, and unsweetened
- graham crackers or any plain and honey-flavored crackers, 1 pack
- sugar, ¾ cup
- water, 1 cup
Steps for Making the No-Bake Crema de Fruta
- Put into a pot the butter, egg yolks, evaporated milk, flour, sugar and water. Take time to mix all these ingredients thoroughly.
- Place the pot with the thoroughly mixed ingredients over low heat. Stir the ingredients for a few minutes. Remove the pot from the heat once the mixture becomes gooey.
- On a rectangular plastic pan, lay down the first layer of Graham crackers.
- Spread a thin layer of the gooey mixture on top of the first layer of Graham crackers.
- Alternate the mixture and Graham crackers until there are about three to four layers or until the mixture is used up.
- Decorate the top layer with fruit cocktails or other kinds of candied fruits.
- Prepare the gelatin according to usual instructions.
- Once the gelatin is ready, pour it onto the top layer of the cake.
- Let the cake cool down for a while then refrigerate it.
Tada! Your crema de fruta is now ready to be served. Yum, yum, yum!
When to Serve Crema de Fruta
Because of its sweet taste and festive colors, crema de fruta is a staple during Noche Buena or the Christmas dinner that Filipino families partake from the midnight of December 24 until the wee hours of December 25.
However, you don’t really need to wait for Christmas just to have this treat.
Crema de fruta can be eaten as a dessert, a comfort food, or an afternoon snack.
Whenever you feel the urge, you can get yourself a crema de fruta.
Other Christmas Dishes that Go with Crema de Fruta
Because it is a staple Christmas dish, crema de fruta is usually eaten in the Philippines with other foods that are linked with the yuletide season.
Filipinos like to eat crema de fruta with queso de bola, hamon de bola, and lechon.
Other desserts that are served alongside crema de fruta during Christmas are leche flan, bibingka, puto bumbong, tsokolate, and buko salad.
Copyright © 2011 Kerlyn Bautista
All Rights Reserved
Useful and Interesting Hubs on Desserts from the Philippines
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- Recipe for Filipino Ube Halaya: Philippine Purple Dessert
- Recipe for Philippine Yema: Filipino Custard Candy
- Recipe for Heavenly Leche Flan – Philippine Caramel Custard
Crema de Fruta Recipe
The Philippines on the Map
Thelma Alberts from Germany and Philippines on December 03, 2011:
Yummy!!! Thanks for sharing. I love to try this recipe. Bookmark for later use. Thanks again.
frogyfish from Central United States of America on November 22, 2011:
This sounds delicious. Does the gelatin seep all the way down the layers or does it stay on top? Doesn't really matter but might make a difference in serving it. I will have to bookmark your recipe. Thank you.
jfay2011 on November 20, 2011:
yummy! Those recipes look awesome
Mary Hyatt from Florida on November 19, 2011:
This looks SO good. I'm going to try it. I love trying new recipes. Thanks so much.
William Odell from Upstate South Carolina on November 17, 2011:
Cresentmoon2007 from Caledonia, MI on November 17, 2011:
I think it's wonderful that you share recipes of your culture. Thank you. Voted up.
Travelwyse on November 17, 2011:
My mom used to make this! She grew up n the Philippines and we have lots of traditional food in our home as result. Lovely to see it up here!