Description
Ube Leche Flan Cake is a delightful Filipino dessert combining the rich, creamy texture of traditional leche flan with the vibrant purple ube cake. This layered cake features a smooth caramel topping, a luscious custard layer, and a moist, flavorful ube sponge, making it a perfect treat for special occasions or any time you crave a sweet indulgence.
Ingredients
Scale
Caramel
- 1/2 cup granulated sugar (for caramel)
Leche Flan
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large egg yolks
- 1 tsp vanilla extract
Ube Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup ube halaya (mashed purple yam)
- 1/2 cup whole milk
- 1/2 cup ube extract (or ube powder)
Instructions
- Prepare the Caramel: In a small saucepan, melt 1/2 cup granulated sugar over medium heat, stirring constantly until it forms a golden caramel.
- Coat the Pan: Immediately pour the caramel into the bottom of a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool and harden.
- Make the Leche Flan Mixture: In a large bowl, whisk together sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until well combined.
- Pour Flan Mixture: Pour the leche flan mixture over the set caramel in the cake pan and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and 1 cup granulated sugar until the mixture is light and fluffy.
- Add Eggs and Flavors: Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract, ube halaya, and ube extract until smooth and combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternately with whole milk, mixing gently until the batter is smooth and well incorporated.
- Assemble Cake Batter: Carefully pour the ube cake batter over the leche flan mixture in the cake pan, spreading it evenly to cover.
- Prepare Water Bath: Place the cake pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the leche flan layer is fully set.
- Cool: Remove the cake from the oven and water bath; allow it to cool in the pan for about 10 minutes.
- Chill: Transfer the cake to the refrigerator and chill for at least 3 hours or preferably overnight to firm up and develop flavors.
- Unmold the Cake: Run a knife gently around the edges of the pan to loosen the cake; place a serving plate over the pan and carefully invert to release the cake with the caramel topping on display.
- Serve: Slice and serve the Ube Leche Flan Cake chilled to enjoy the rich layers of creamy flan and moist ube sponge.
Notes
- Use a water bath to prevent cracking and ensure the leche flan layer cooks evenly and stays smooth.
- For best flavor, chill the cake overnight before serving.
- You can substitute ube extract with ube powder, adjusting quantity to taste.
- If you prefer a sweeter cake, increase the sugar slightly in the batter.
- Ensure all eggs and dairy are at room temperature for better mixing and texture.
