COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 round chiffon cake, sliced into two halves 440g Fruit cocktail, syrup drained Gelatine: 100ml syrup from cocktail 1 pack (1 1/2 tbsp. unflavoured gelatine) 8 tbsp. boiling water 400ml water 1/4-1/2 cup sugar Custard: 2 eggs + 2 egg yolks 2-3 tbsp. Cornstarch 1/2-3/4 cup sugar 500ml Milk 2 tsp. Vanilla Procedures: 1) Dissolve the gelatine powder in boiling water. Mix until fully dissolved. Add water+syrup and sugar. Mix it well and ser aside. For the custard, pour milk, cornstarch, eggs, sugar and vanilla in a pan mix it well. Place on a medium heat and stir continously until thick consistency.  Remove from the heat and let it cool down completely. To assemble the cake, line the round cake pan with cling film.  Place the first half of the cake into the pan.  Spread 2-3 scoops of gelatine syrup on top of the first half of the cake. Spread half of the custard evenly and spread the half of fruit cocktail. Place the second half of the cake on top like a sandwich.  Spread the the remaining custard cake on top evenly then the remaining fruit cocktail. Lastly, wait for the gelatine to thicken like almost setting. Pour it on top of the prepared cake.  Refrigerate for 1 hour or until the gelatine is fully set. Ready to serve.
Crema de Frutta
COPYRIGHT 2015 l ALING ODAY
Crema de Frutta
1 round chiffon cake, sliced into two halves 440g Fruit cocktail, syrup drained Gelatine: 100ml syrup from cocktail 1 pack (1 1/2 tbsp. unflavoured gelatine) 8 tbsp. boiling water 400ml water 1/4-1/2 cup sugar Custard: 2 eggs + 2 egg yolks 2-3 tbsp. Cornstarch 1/2-3/4 cup sugar 500ml Milk 2 tsp. Vanilla Procedures: 1) Dissolve the gelatine powder in boiling water. Mix until fully dissolved. Add water+syrup and sugar. Mix it well and ser aside. For the custard, pour milk, cornstarch, eggs, sugar and vanilla in a pan mix it well. Place on a medium heat and stir continously until thick consistency.  Remove from the heat and let it cool down completely. To assemble the cake, line the round cake pan with cling film.  Place the first half of the cake into the pan.  Spread 2-3 scoops of gelatine syrup on top of the first half of the cake. Spread half of the custard evenly and spread the half of fruit cocktail. Place the second half of the cake on top like a sandwich.  Spread the the remaining custard cake on top evenly then the remaining fruit cocktail. Lastly, wait for the gelatine to thicken like almost setting. Pour it on top of the prepared cake.  Refrigerate for 1 hour or until the gelatine is fully set. Ready to serve.
Ingredients: