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
