INGREDIENTS:
1 sponge cake 1 can slices of peaches, well drained 1 can slices of pineapple, well drained 1 small bottle cherries, well drained For the Custard Cream: 1 cup sugar 1/2 cup flour 3 cups evaporated milk 4 egg yolks 1/4 cup butter 1 teaspoon vanilla extract For the Gelatin: 1 tbsp unflavored gelatin 2 cups pineapple juice 2 cups water 1/4 cup sugar For the Cake Syrup: 1/4 cup sugar 1/4 cup water
HOW TO COOK:
Part 1: Arrange the sponge cake in a regular container. Part 2 (Custard Cream): In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well. Pour over the cake syrup and let it cool. Set aside. Part 4 (Gelatin): In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar. Simmer until gelatin is dissolved. Arrange sliced fruits over custard and pour the gelatin syrup on top. Refrigerate over night or until gelatin is firm. Serve chilled.
IMAGE: artofdessert.blogspot.com
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