Crema de Fruta Recipe

Make the sponge cake: Preheat oven at 350°F and line an 8 by 8-inch baking pan with parchment paper. 

In a bowl, sift the flour 2 to 3 times. In a separate bowl, whisk egg, egg yolks, and sugar over a saucepan of simmering water. Continue whisking until the sugar has dissolved (about 4 to 5 minutes). Remove from heat and continue whisking until thick and pale in color. Add vanilla and salt. 

In a separate bowl, beat egg whites, adding sugar gradually, until you stiff peaks. Gently fold in 1/3 of the egg whites into the egg yolk mixture. Then, gently fold in the rest of the egg white mixture. Carefully add the flour mixture, then fold to combine. Lasty, fold in the butter. 

Pour the batter into your prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely on a wire rack. 

Make the custard: In a saucepan over low-medium heat, place flour, milk, water and sugar. Cook until thick (about 3 to 5 minutes). Add yolks, butter and vanilla, stir until well blended. Remove from heat and let cool completely.

Boil water, fruit cocktail juice and sugar over medium heat. Mix gelatin until dissolved. Remove from heat and let cool to room temperature. 

To assemble: place the cake in a Pyrex or reusable plastic container. Spread the custard over the cake. Top with fruit cocktail, then pour the cooled gelatin mixture over the fruits. Refrigerate for 4 hours or until set. Serve cold.