Crema de Fruta
For the Sponge Cake- 1 cup cake flour- 1/2 cup sugar- 1/8 teaspoon salt- 2 tablespoons melted butter- 4 eggs, room temperature- 1 teaspoon vanilla extractFor the Custard- 1 1/2 cups evaporated milk- 1/2 cup sugar- 1/3 cup all-purpose flour- 2 egg yolks- 1/8 cup butter- 1/2 teaspoon vanilla extractFor the Fruit and Gelatin- 1 1/2 cups fruit cocktail, drained and juice reserved- 1 1/2 cups fruit cocktail juice- 1/4 cup water- 3 tablespoons sugar- 1 tablespoon clear unflavored gelatin
For the Sponge Cake- Preheat oven to 350 F. Grease and line the bottom of an 8-inch square pan with parchment paper.- Sift the cake flour into a bowl. Add 1 tablespoon of the sugar and the salt to the bowl and whisk to combine. Sift the mixture again two more times.- In the bowl of a stand mixer, add the eggs and the remaining sugar. Use the whisk attachment to beat the mixture at medium speed until fluffy, thick and pale. The mixture should have tripled in volume and is comparable to a softly whipped cream. - Add the vanilla extract and mix it in gently using a rubber spatula.- Add the flour mixture in three additions. Gently fold in, making sure not to deflate the volume too much.- Place the melted butter in a large mixing bowl. - Scoop about one cup of the batter and mix it into the butter. Stir until well incorporated and fold the mixture back to the rest of the batter. - Pour into the prepared baking pan and bake for about 17-20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool cake slightly in the pan, then transfer to a wire rack to cool completely.For the Custard- In a medium saucepan over medium heat, combine milk, sugar, and all-purpose flour until well smooth and well blended.- Cook, stirring regularly until mixture is thick but spreadable. - Turn off the heat and stir in the butter, vanilla and egg yolks. Allow to cool completely and set aside.For the Gelatin- In a medium saucepan, combine fruit cocktail juice, water, and sugar. Bring to a boil. - Turn off the heat and stir in the gelatin powder until it is dissolved. Set aside to cool.To Assemble- Transfer the cooled cake into a square glass dish of the same size. - Spoon the cooled custard over the cake and spread evenly to coat. - Arrange the fruit cocktail in an even layer over the custard.- Pour the gelatin over the fruit cocktail. Allow it to set for about 30 minutes and then refrigerate to firm and cool completely for about 6 hours or overnight. Slice into serving sizes.