Dorothy Ferreria


Crema de Fruta
by Dorothy MJ Ferreria

Lemon Chiffon Cake:

1 cup plus 2 tablespoons sifted cake flour
½ cup granulated white sugar for egg yolks
1 ½ teaspoon sifted baking powder
¼ cup corn oil
3 egg yolks
½ teaspoon pure lemon extract
1/3 cup water
½ teaspoon fine salt
½ cup egg whites
¼ teaspoon cream of tartar
¼ cup granulated white sugar for egg mixture


2 ½ cups fresh milk
¾ cup granulated white sugar
1/3 cup cornstarch
6 eggyolks

Gelatin Layer:

2 envelopes Knox unflavored gelatin or the equivalent of 2 tablespoons unflavored gelatin
½ cup water
1 ½ cups syrup from the canned peaches
1-822 gram can peach halves in heavy syrup, drained and sliced


Preheat the oven to 350°F. Line the bottom of an 8×12 inches rectangular baking pan, 2 inches high, with wax paper. Set aside.
Combine in a large mixing bowl the cake flour, the sugar, the baking powder, the corn oil, egg yolks, flavoring, water and salt. Beat with a sire whisk until smooth. Set aside.
Using an electric mixer on medium speed beat together the egg whites and the cream of tartar. Gradually add the white sugar while beating at medium speed. After all of the sugar has been added, increase the speed of the mixer to high and continue beating until stiff peak stage.
Carefully fold in the egg yolk mixture into the beaten egg whites. Pour the cake batter into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan in an upside down position in a wire rack. Carefully remove the cake from the pan and allow cooling in an upright position until thick and creamy. Allow to cool completely before using.
To make the custard, blend all the ingredients in a double boiler. Cook over medium heat, stirring continuously with a wire whisk of wooden spoon until thick and creamy. Allow to cool completely before using.
To prepare the gelatin layer, disperse the unflavored gelatin in water and set aside for 5 minutes. Add the remaining liquid and mix well. Cook over low heat, while stirring continuously with a wooden spoon, until the gelatin has dissolved completely. Make sure that the mixture does not boil so as not to weaken the gelatin. Remove from heat and allow to cool for 5 minutes. Then, place the saucepan with the gelatin solution over a bowl of ice water, stirring continuously with a wooden spoon, until the gelatin thickens with the consistency of unbeaten egg whites.
To assemble, cut the cake horizontally into 2 equal layers. It is alright if you cannot slice it perfectly since the cake will anyway be coved with custard and sliced peaches. If necessary, trim off the four corners and sides of the cake so that it would fir the Pyrex dish snugly. Position the cake in the Pyrex dish. Spread half of the custard over the cake. Arrange sliced peaches over the custard. Top with the remaining cake layer. Spread the remaining custard over the cake. Refrigerate for half an hour to allow the custard to firm up.
As soon as the custard is firm enough, arrange the peaches over the firm custard. You may want to add a few slices of maraschino cherries for color contrast and visual appeal. Spoon the chick gelatin over the custard layer and chill over night.

It is important to note that if a crystal clear gelatin is desired, use plain water instead of peach syrup.


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