Crema de Fruta
Makes 1 
Ready in 70 min. 
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Ingredients
- 2 Egg yolks
- 4 tablespoons Caster sugar
- 3 tablespoons All-purpose flour
- 255ml (¾ cup) Emborg Full Cream Milk
- 120 ml (½ cup) Emborg Whipping Cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Banana flavoring
- 60 g Emborg Unsalted Butter
- 3 Egg yolks
- 4 tablespoons Water
- 4 tablespoons Canola oil
- 1 teaspoon Vanilla extract
- 200 g (1 cup) Caster sugar
- 200 g (1 ½ cup) Cake flour
- Pinch of salt
- 3 Egg whites
- 50 g (¼ cup) Caster sugar
- 1 teaspoon Cream of tartar or cornstarch
- 1 packet Jelly powder
- 1 L Pineapple juice
- 200 g (1 cup) Sugar
- 75 g (½ cup) Emborg Strawberries/Blueberries
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Method:
Custard:
1. In a non-heated 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. 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 the 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.
Enjoy with friends or family!
