Try these delightful Crema de Fruta. Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds. Click here for full recipe.

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Crema de Fruta

Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds.

70 mins

1 cake

Ingredients

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Instructions

Custard

  • In a cold pan, mix the egg yolks, sugar, all-purpose flour and butter. Cook over a low heat.

  • Add the milk, vanilla and banana flavoring. Stir over a low heat until thickened.

  • Remove from the heat. Add the whipping cream and mix until smooth.

  • Transfer to a bowl. Cover with cling film, ensuring that the film touches the top of the custard. Let it cool completely and keep chilled.

Sponge cake

  • Combine the egg yolks, water, canola oil and vanilla in a bowl. Add the caster sugar, sieved cake flour and pinch of salt, then mix until it is well combined. Set aside.

  • In a mixing bowl, add the egg whites and cornstarch / cream of tartar, then whisk until it is foamy. Add the caster sugar gradually, whisking until it forms soft peaks.

  • Divide the egg white mixture into 3 parts, then mix each part gradually with the egg yolk mixture.

  • Transfer the batter into a greased and lined cake tin. Tap the baking tin to remove any bubbles.

  • Bake it in a preheated oven at 160°C for 30-40 min. Cool the cake completely.

To assemble

  • Place the sponge into a container. Top with cooled custard, then arrange the berries on top.

  • Prepare the jelly per the instructions - but replace the water with pineapple juice. Pour the hot jelly on top of the cake.

  • Enjoy with friends or family!

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emborg
70 mins
1 cake

Crema de Fruta

Can't decide between a chocolate bar and cheesecake? Don't! Try this sweet cheesecake made with Choc Nut bars and get the best of both worlds.



1 cake

Ingredients

Add to shopping list

Instructions

Custard

  • 1. In a cold pan, mix the egg yolks, sugar, all-purpose flour and butter. Cook over a low heat.

  • 2. Add the milk, vanilla and banana flavoring. Stir over a low heat until thickened.

  • 3. Remove from the heat. Add the whipping cream and mix until smooth.

  • 4. Transfer to a bowl. Cover with cling film, ensuring that the film touches the top of the custard. Let it cool completely and keep chilled.

Sponge cake

  • 1. Combine the egg yolks, water, canola oil and vanilla in a bowl. Add the caster sugar, sieved cake flour and pinch of salt, then mix until it is well combined. Set aside.

  • 2. In a mixing bowl, add the egg whites and cornstarch / cream of tartar, then whisk until it is foamy. Add the caster sugar gradually, whisking until it forms soft peaks.

  • 3. Divide the egg white mixture into 3 parts, then mix each part gradually with the egg yolk mixture.

  • 4. Transfer the batter into a greased and lined cake tin. Tap the baking tin to remove any bubbles.

  • 5. Bake it in a preheated oven at 160°C for 30-40 min. Cool the cake completely.

To assemble

  • 1. Place the sponge into a container. Top with cooled custard, then arrange the berries on top.

  • 2. Prepare the jelly per the instructions - but replace the water with pineapple juice. Pour the hot jelly on top of the cake.

  • 3. Enjoy with friends or family!