My Blog's 4th Monthsary and Crema De Fruta

Time really flies so fast...especially when you're having fun! It seems it was just yesterday when I started Pinay In Texas Cooking Corner...but four months have actually gone by!  With over 200 followers via GFC & FB & 155 via Twitter, and with 16,895 Pageviews( based from Google Analytics) since the day I started, I feel I am doing quite good. I know some others have done better within the same span of time, but for a first time blogger, I guess it's good enough! I've been invited to take part in a book blog tour which will happen in July...I've also won 2 recipe challenges and I got nominated on Babble's TOP 100 FOOD MOM BLOGS 2011, so I feel that I'm going somewhere! I'm a "work-in-progress" blogger, and so far, I can say that the progress is going on well!!! By the way, if you haven't voted for me on  Babble's TOP 100 FOOD MOM BLOGS 2011, please do so...and help me stay in it! I'm currently in #81!

From the bottom of my heart, I would like to thank all of you who never fail to show me some love and support! In my four months of blogging, I've learned a lot and that includes the fact that "Only true friends will always be there for you in whatever endeavor you take". Believe it or not, blogging  has thought me that sometimes those people you consider your good friends aren't really what you think they are. It's kinda disappointing when you don't see any form of support from those people you expect to get it from! But I'm glad --- now I know who my real friends are! Thanks to blogging! (^.^)

Unlike my blog's first 3 monthsaries where I shared noodle dishes, today I'll share a cake recipe. In celebration of Pinay In Texas Cooking Corner's 4th Monthsary, let me share with you my CREMA DE FRUTA which was inspired by Adora of Adora's Box who I found in the blogosphere recently. Adora is a Filipina foodie who lives in London with her husband and two kids. She shares her wonderful collection of recipes through her blog. Last week, she posted her Crema De Fruta Gateau recipe on Adora's Box...and I tell you, it looks so good that I wanted to make it that same day! But it was Mother's Day weekend and I didn't want to spend my time in the kitchen, so I didn't! But last Wednesday when it was all rainy here in Little Elm, I suddenly craved for it. So I checked her recipe again to find out if I have the necessary ingredients. Well, I had most of them, but I didn't have plain flour, corn flour, powdered unflavored gelatin and canned peaches...but I really wanted to make it! Since I didn't want to go out on a heavy rain, I just substituted. Instead of plain & corn flour, I just used all-purpose flour. I substituted the canned peaches with Del Monte Mandarin Oranges in light syrup, and the powdered gelatin with agar-agar. I also added some grapes for topping. I only have two round cake pans, so instead of 3 layers, I just made 2. I must admit that Adora's version looks better...but mine came out good too! :) I'm sharing with you the recipe with the substitutions. If you want Adora's recipe, click here... and do check her other recipes cause they are all awesome!

Crema De Fruta (Cream of Fruit) in the Philippines is a favorite dessert which is layered sponge cake with custard & fruit filling, and fruit & gelatin toppings. Adora made it Gateau version for better presentation, and that's what I did too. It is somewhat time consuming to make, but I assure you that your patience and hard work will be all worth it! :)

Ingredients for the cake:

• 1 1/8 cup all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• ¼ cup oil
• 4 eggs, separated
• ¼ cup water
• 2 Tbsp lemon juice
• ¼ tsp cream of tartar

 

Procedure:

1. Pre-heat the oven to 350°F. Line the bottom of  two 9" diameter cake pans with baking paper. Set aside.

2. Sift the flour, baking powder, salt and 6 Tbsp of the sugar in a mixing bowl. Make a well in the center and to it add the egg yolks, oil, water and lemon juice. Gently mix with a whisk, beginning from the center and slowly incorporating the dry ingredients. Mix until well blended.

3. Add the cream of tartar to the egg whites and beat with an electric mixer until soft peaks form. Add the rest of the sugar gradually, while beating, until the mixture is stiff but not dry. 

4. Add a dollop of egg white mixture to the egg yolk mixture and blend. This will slacken the egg yolk mixture and will make it easier to combine the two mixtures. Add all of the egg yolk mixture to the rest of the egg white mixture and fold gently until well combined. 

5. Divide the mixture into the 2 prepared baking pans and bake for 20 to 30 minutes or until cake tester comes out clean.

5. Invert into baking racks and cool in the pans.

Ingredients for the custard:

• 1/3 cup all purpose flour
• ¼ cup sugar
• 1 can evaporated milk
• 1 can condensed milk
• 5 egg yolks
• 2 Tbsp butter
• 1 tsp vanilla extract

Procedure:

1. Mix the sugar and flour in a heavy bottomed saucepan. Add the milk while whisking. Add the condensed milk and egg yolks. 

2. Cook on low heat until thick. Take off the heat and add the butter and the flavouring. Transfer to a bowl and cover the surface with a disc of baking paper to prevent skin from forming. Refrigerate when cooled.

Ingredients for the fruit and jelly topping:

• 12 strawberries
• 3 bananas
• 20 seedless red grapes
• 2 4-oz cups Del Monte Mandarin Orange in Light Syrup
• 2 Tbsp lemon juice plus 2 Tbsp sugar
• 1 Tbsp unflavored gelatin (I didn't have powdered gelatin so I used ½ flaked agar-agar bar)
• ¼  cup water
• 2 Tbsp sugar
• 1 cup reserved mandarin juice or any juice

Procedure:

1. Cut 8 strawberries into cubes. Slice the bananas and mix with the lemon juice and sugar mixture to prevent from browning.

2. Slice the rest of the strawberries into quaters.

3. Set aside 2 Tbsps of the juice for brushing the cake layers.

4. Put the powder gelatine or the flaked agar-agar in a small bowl and add 2 tbsps. of the water to make it swell. Mix the rest of the water (2tbsp) with the sugar in a saucepan and bring it to a boil. Take off the heat and add the gelatine. Stir until the gelatine is fully dissolved then add the juice. Leave to cool and thicken slightly (consistency should be like that of an egg white).

To assemble the cake:

1. All the ingredients must be cooled before you assemble. Brush the cakes with the reserved 2 Tbsp of peach juice. Spread 1/3 of the custard on the bottom cake layer and add ½ of the cubed strawberries and 1/3 of the sliced bananas. Since I only have two layers and I have extra custard, I topped the fruit with another layer of custard then topped it again with another 1/2 of the cubed strawberries and 1/3 sliced bananas. Then I top it with the 2nd cake and topped it with the remaining 1/3 of the custard. 

2. Wrap foil around the cake and fasten with sticky tape or use a cake ring. This will hold everything in place as the jelly sets. Arrange the mandarin orange, grapes, sliced strawberries and bananas decoratively on top of the cake. Make sure the cake surface is completely covered with fruits so that the jelly is not absorbed into the cake. 

3.Pour the cooled and slightly thick gelatine gently over the arranged fruits. Prick any bubbles with a toothpick. Refrigerate until set. This can be done a day ahead.

To finish the cake:

1. Whip 300 ml (about 1 ¼ cup) of heavy cream and ½ cup icing sugar together until thick and fluffy.

2. Ice the cake part of the gateau but leave the fruit topping bare. You can add more fruits on top for decoration.

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