Crema de Fruta


"Enjoy this fruit gelatin dessert."


4 h 35 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish.
  2. To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan.
  3. Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers.
  4. To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely.
  5. To prepare topping: Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.
  6. To assemble: Return bottom cake layer to glass dish. Spread half the filling over the layer. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.
  • profile image

Your rating



  1. 7 Ratings


Base of the dessert i,e: may be substituted with sponge fingers

The custard and the topping for this recipe seemed to be the only things that worked. The base cake was a disaster. I followed the recipe to the letter, but after 20 minutes, the "cake" wasn't...

The filling was good, but I don't know what happened to the base cake. It did not rise at all and was hard and solid. I followed the recipe to the letter, but don't know what went wrong. I en...

I did not care for the base cake and had to make another one. the filling was too sweet, but i think should be okay if you lessen the sugar.

I think something is missing in this recipe because the cake is a disaster. It's disappointing.

i substituted chiffon cake as base cake with chiffon cake, and it turned out pretty well