Crema De Fruta

Well, it’s been almost four weeks now that I haven’t attended our Baking Class, It is not because I got lazy or something but I just tend to forgot about it every Saturday and I could only remember it later on that day that I still need to attend the last two session.

I miss the “bring home portion” right after we baked the cakes; the kids at home were looking forward to it every time I got home. And as soon as I put the container I brought with those yummy cakes in the table, expect it to wash suddenly away to each mouth.

One of the cakes we baked the last time I attended the class was the Crema de Fruta. Now to reminisce the baking moments, shall I say to inspire me to go back there this Saturday? I would like to share with you the recipe of our Crema de Fruta.


6 maya farm eggs-separated
1 1/2 cups white sugar
1/2 cup cooking oil
1 tsp. vanilla
1/2 cup evap. Milk + 1/2 cup water
2 1/2 cups sifted cake flour
1/4 tsp. salt
1 tbsp. baking powder
1/4 tsp cream of tartar

Cream Filling:

1 cup white sugar
2 cups evaporated milk
2 eggyolk
1/4 cup water dissolve 1/2 cup cornstarch and 1/4 cup cake flour + 1 tsp. vanilla


Pre-heat oven to 325

For Gelatin:

2 tbsp knox gelatin
1 cup juice
3/4 cup water

Prepare Gelatin:

Blend all ingredients for gelatin except the fruit cocktail in a double boiler and cook for 20 minutes. Allow to cool. Put one layer of cake in a dish glass. Spread half of the cream filling over the cake. Top with the remaining layer then spread the rest of the cream filling.

Arrange the fruit cocktail decoratively over the cream filling. Cover with gelatin. Chill until set.

Prepare Cake:

Sift cake flour with baking powder in a mixing bowl. Make a hole at the center. Put egg yolk, sugar, oil, salt and milk. Beat egg whites with cream of tartar and remaining sugar until fluffy and peak form. Pour batter into egg whites, fold and cut in until mixture is well blended. Bake cake for 45 minutes. Invert cake into a wire rack. Split cake into two.

Prepare Cream Filling :

Blend all ingredients for the cream filling together in a sauce pan, or double boiler. Stir over the fire until it thickens. Remove from fire and cool. Set aside.

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Second Session For Advance Baking Class

I thought not to attend my Advance Baking Class lasts Saturday but my niece and daughter were bragging me to go out to attend my class. Well, of course. Because they are looking after the cake I will bring back home.

The cakes we baked last Saturday was Crema De Fruta, Brazo De Mercedes, and Carrot Cake. As usual I was the one who always taste those cakes first even it was not bake yet. When the filling was mixed, I just cannot say “no” to taste it, just even before it will put inside the oven.

Here are some of our pictures taken last session :

Waiting for my share. hehehe (me with our teacher)

Gotcha! Eating a cellophane???

We are taking our best shot
while our teacher was busy mixing. LOL

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A Not So Perfect Cake!

Last night just when I got home. I made A Blue Berry Cheese Cake right away. But to my dismay. It resulted not good. It was messed up. When I took it out this morning the filling still soft. The blue berry was not on top of the filling, it was mixed along with it. And the graham is as hard as stone, The crust was frozen. LOL.

But despite of the mess up. My family have no choice but to eat it. The filling was tasted more likely an ice cream when it melt. I know I have mistakenly mixed the whole stuff. I put one cup of butter instead of just one half of it. I did not mixed and blend well the milk and the cream. I think I should not yet put the one cup of fresh milk with the unflavored gelatin knox together with the filling. Co’z it produced more liquid. I should have put it in the freezer first so it will be sticky.

Well, even so I still would like to share with you the Ingredients and Procedure on how to make a Blue Berry Cheese Cake:


1 Pack graham crackers (crust)
1 cup butter (dairy cream)
3 tsp. sugar


2 packs all purpose cream
1 pack cream cheese
2 envelope unflavored gelatin dissolved in 1 cup fresh milk or 1 tbsp. unflavored gelatin knox.
1 can sweetened condensed milk.
1 can blue berry (Comstock) or apple.


Mix powdered graham crackers with 1/2 cup butter and sugar. Use pastry blender. Put graham mixture in prepared pyrex. Refrigerate for 30 minutes. Put filling and top with blue berry. Decorate with whipping cream beaten with confectioner’s sugar (optional). Refrigerate again for an hour.

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One of those were applying an eon card in Union Bank for Paypal. I just did it today and the in charge said I have to wait for three weeks for the card to be available. They will just call me on the day when my card is ready to release. They also advised me to produced a photocopy of my two identification card and a P350.00 for the payment of the said card.

I was able to deposit a money on my other savings account but I withdraw it right away after I bought some grocery items. Because I was already running out of budget and I also realized I have to pay the motor pool of MJ by tomorrow.

And finally I bought the ingredients of my Blueberry Cheese Cake in which I made it already just a while back. The ingredients was a bit expensive, causes me to spend more of my grocery items. I just hope I was not wrong of mixing the ingredients and did the right thing on how to make it. Though I think i mess a little and was not following properly from of what we were taught last Saturday. I hope when it will be out from the fridge. It still look and taste good.

And now I’m a bit tired again, I think I will just rest tonight I will treat this day as my day off.

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