Crema de fruita
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This recipe is for a tropical fruit cream cake. It involves layers of graham crackers, ladyfinger cookies, sliced mango or peaches, and a mixture of cream and condensed milk in a square pan. Tropical fruit cocktail is arranged on top and the cake is chilled. Fruit cocktail syrup is heated with gelatin until dissolved and poured over the chilled cake before chilling again to set the gelatin.
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Texto instructivo
1. This recipe is for a strawberry charlotte that uses strawberries, butter, crushed almonds, and condensed milk layered in a mold and refrigerated for at least three hours before serving.
2. The ingredients are beaten and layered alternating between crushed buttered ladyfinger cookies and sliced strawberries in a mold lined with foil.
3. It is chilled in the refrigerator before unmolding onto a platter and garnishing with large strawberries to serve 15 people.
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Texto instructivo
1. This recipe is for a strawberry charlotte that uses strawberries, butter, crushed almonds, and condensed milk layered in a mold and refrigerated for at least three hours before serving.
2. The ingredients are beaten and layered alternating between crushed buttered ladyfinger cookies and sliced strawberries in a mold lined with foil.
3. It is chilled in the refrigerator before unmolding onto a platter and garnishing with large strawberries to serve 15 people.
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Crema de fruita
- 1. CREMA DE FRUITA 1 pack (250ml) all purpose cream 1/2 cup condensed milk 1 small pack graham crackers 10 pcs broas (lady fingers cookies) 1 can (234 g) tropical fruit cocktail, drained (reserve syrup) 1 small ripe mango or peaches in syrup, sliced into wedges 1-1/2 tsp unflavored gelatin Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers of broas. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill. Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is set.