Crema
de Fruta
(Fruity
Refrigerator Cake)
Ingredients:
500 grams
all-purpose cream
168 grams
sweet condensed milk
Graham
crackers
fruit
cocktail, drained
unflavored
gelatin powder
Cooking
Instructions:
Pour the
all-purpose cream and sweet condensed milk in a bowl at room temperature. Mix well.
Feel free to adjust the amount of condensed milk. Make sure that the amount of cream is always
greater than the amount of condensed milk. Chill the mixture for at least six hours.
Layer
Graham crackers on a square or rectangular container. Pour in the chilled cream mixture on
top. Set another layer of Graham
crackers on top of the cream and top it off with another layer of the
cream. Repeat this procedure until you
have your desired height. This is where
your personal style comes in. If you
want a more compact cake, apply the cream mixture thinly and stack more layers;
if you want a creamy cake, stack less layers and apply more cream. Once you are satisfied with everything, top
the cake with drained fruit cocktail.
Dissolve
the gelatin powder in boiling water.
Make sure to follow the instructions on the sachet. Cool the mixture slightly while making sure
that it is still fluid. Scoop small
volumes of the gelatin mixture and pour over the fruits. The purpose of adding gelatin is to ‘cement’
the fruits together so they don’t fall apart when you take a slice of the
cake. Once the gelatin cools to room
temperature and solidifies, chill the cake for at least six hours.
In the
photo: I tried using a
trapezoid-like container for the cake.
Though I ended up with a delicious slice, take note that some of the
gelatin ran off on the sides and soaked some parts of the cake. I also used more layers of Graham crackers
and less cream in between. Notice that
the cake is compact and you can’t easily distinguish each layer. There are actually ten layers of Graham
crackers on this cake!
