Crema De Fruta Recipe

Pre-heat the oven at 150°C or 300°F. Prepare two 9 x 5 inch loaf pan with parchment paper. Separate the egg yolks from the egg whites.
In a large bowl, lightly beat the egg yolks then combine the vegetable oil, water and lemon juice. Set aside.
On a separate bowl, whisk the flour, sugar, baking powder and salt. Combine the dry and wet ingredients.
To make the meringue, beat the egg whites using a hand-held electric mixer at low speed. When the egg white becomes frothy and pale white, add the cream of tartar. Continue to beat at medium speed while gradually adding the sugar, beat until soft peaks form.
Fold ⅓ of the meringue into the batter then immediately fold the remaining meringue until no streaks remain. Pour the batter into the loaf pan.
Place the loaf pan in a large pan that can fit into. Pour hot water into the large pan. This procedure is called water bath and it will keep the cake moist and prevent browning. Bake for 20-25 minutes at 150°C or 300°F.
Remove the cake from the oven and let it cool for 15 minutes. When cool, run a knife on the side to loosen the cake from the pan. Cut the cake into two and set aside.
To make the Crema, heat a pan over low heat then add the egg yolks. Combine the condensed milk, evaporated milk and vanilla extract. Continuously stir while adding the flour until the sauce thickens and smooth. Transfer into a bowl and allow to cool.
On a separate bowl, beat the all-purpose cream until soft peaks form. Fold the egg-milk mixture until well incorporated.
To arrange the Crema De Fruta, place one piece of the cake on a serving tray and spread about 2 tbsp of crema. Add some fruit pieces then put the second piece of the cake. Pour more creama on top and spread it evenly and add fruit pieces. Chill inside the refrigerator for at least an hour before serving.

Ingredients

Meringue

Crema

Instructions

Nutrition