THE tropical season calls for a refreshing dessert. Imagine: Layers of light chiffon cake with rich yet smooth vanilla custard spread, topped with glossy gelatin and seasonal fruits. Each bite is a burst of flavors-a sweet treat in this hot weather. Pastry chefs Leslie Bitoy and Elijah Coronado believe Crema de Fruta is more than just a confection in many Filipino homes.
‘It is a quiet marker of celebration, arriving at the table only when something meaningful is being marked: Birthdays, anniversaries, holidays, reunions-moments when the house feels fuller, louder, warmer,’ they explained.
‘Every bite feels like a reminder that celebration does not always need grandeur-sometimes it only needs something cold, something made with care, and something shared and meant to be enjoyed together,’ they added.
The culinary experts recommend the decadent Filipino cake for those who crave something sweet but not heavy, rejuvenating but not plain, in this balmy weather. ‘Masarap, hindi masyadong matamis,’ as a tita would say.
‘Chilled and delicate, each slice carries contrast,’ they added. ‘It is very light on the eyes and the mouth as it offers a balance of rich, sweet and sour flavors.’
Beyond its sensory appeal, the chefs noted its practical execution. As a traditional Filipino refrigerated cake, it can be assembled and served in a single pan, requiring minimal complex finishing. This summer, the chef-educators shared their recipe for the dessert-ideal for this season’s tropical treat, ideal for summer gatherings.