Crema de Fruta (No Bake)

INGREDIENTS

Cake Layer:

• 1/2 can condensed milk
• 3/4 cup cold water
• 1.7 oz Jell-O Instant Vanilla Pudding Mix (that’s half an envelope of the 4 1/2 serving box)
• 1 1/2 cups whipping cream (I use Avoset Pour and Whip.. no need to add sugar)
• 1 can pineapple slices (reserve syrup)
• 1 can Peaches or fresh ripe peaches (sliced)
• 1 bottle Maraschino Cherries

Gelatin Layer:

• 1 box Alsa Gulaman

DIRECTIONS

1. Layer steamed sponge cake in a round pan
2. To make the custard, combine cold water and condensed milk. Mix well. Add pudding to the milk mixture and beat until mixture thickens. In a separate bowl, whip cream until stiff then fold pudding mixture to the whipped cream. Spread custard over the sponge cake.
3. Open the can of pineapple slices, drain and reserve the syrup. Assemble the drained pineapple, peaches and cherries over the custard.
4. Cook the gulaman per package instructions substituting the pineapple syrup for water. Pour gelatin over the the decorated fruits spoonful by spoonful to avoid unwanted bubbles.

Refrigerate for 2 hours, and enjoy!

STEAMED MAMON (STEAMED SPONGE CAKE)

INGREDIENTS

• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1⁄2 cup water
• 3 teaspoons baking powder
• 1 teaspoon vanilla
• 3 eggs (separated)
• 1 cup sugar

PROCEDURE

1. Blend salt with yolks and add sugar slowly until smooth.
2. Combine milk and water.
3. Add flour and baking powder.
4. Mix well.
5. Add vanilla and mix.
6. Beat egg white and fold with the batter.
7. Pour in cake pan and steam for 15 – 20 minutes.

Credits to: bakehappy.net