About this recipe:A festive Filipino dessert that is similar to the English trifle but made differently. Here the sponge cake top is layered first with custard,then arranged with a mixture of fruit cocktail or canned peaches or fruits of your choice and covered with gelatin. Leave time for cooling to set it properly.
Preheat oven to 200 C. Grease an 20cm springform pan. Sift the flour and baking powder into a medium bowl.
Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time mixing thoroughly with each addition. Fold in the flour mixture and then add the milk and vanilla stirring until the batter is smooth. Pour the batter into the prepared pan
Bake about 25 minutes or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake is baking, make the custard by putting all ingredients into a heavy bottom saucepan. Stir and cook until thickened, about 15 minutes. Remove from heat and let cool completely.
Then make the gelatin topping. Read the packet instructions to determine amount of liquid needed.Pour the drained fruit juices in a pan and add the gelatin . Add additional water if needed and stir over low heat until gelatin is completely dissolved. Remove from heat and let cool.
To assemble: Place cake on a serving platter, using a spatula spread the top with the cooled custard. Arrange the fruit cocktail on top of the custard. Then cover the fruits with the cooled gelatin mixture. Keep in refrigerator and chill for 4-8 hours until gelatin is set.