Crema de Fruta

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!