Description
Ube Leche Flan Cake is a delightful Filipino dessert featuring a luscious layer of creamy leche flan topped with moist and fluffy ube (purple yam) cake. This elegant cake combines the rich caramelized custard with the vibrant flavors of ube for a unique and irresistible treat perfect for special occasions or as an indulgent everyday dessert.
Ingredients
Scale
Leche Flan
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for caramel)
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 for Leche Flan: In a small saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns into a golden caramel. This caramel forms the base flavor of the leche flan layer.
- Pour Caramel into 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 the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract thoroughly until smooth and combined.
- Pour Leche Flan Mixture: Pour the leche flan mixture over the set caramel in the cake pan and set aside while making the cake batter.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the ube cake layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar using an electric mixer or by hand until the mixture is light and fluffy, creating the cake’s base texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed butter, mixing well after each addition. Then add vanilla extract, ube halaya, and ube extract and mix until fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while alternating with the whole milk. Mix gently until the batter is smooth and uniform in texture.
- Assemble the Cake: Carefully pour the ube cake batter over the leche flan mixture in the cake pan, spreading it evenly with a spatula.
- Prepare Water Bath: Place the cake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This water bath helps ensure gentle, even cooking of the flan layer.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake layer comes out clean and the flan layer is fully set.
- Cool the Cake: Remove the cake from the water bath and allow it to cool in the pan for 10 minutes.
- Chill the Cake: Transfer the cake to the refrigerator and chill for at least 3 hours, or preferably overnight, to let the layers fully set and develop flavor.
- Unmold the Cake: Run a knife around the edges of the cake to loosen it. Place a serving plate over the pan and carefully invert to release the cake onto the plate, revealing the caramel top.
- Serve and Enjoy: Serve the Ube Leche Flan Cake chilled for a rich, creamy, and visually stunning dessert experience.
Notes
- Use a water bath (bain-marie) to gently bake the leche flan and prevent cracking or curdling.
- Ube halaya can be substituted with homemade mashed purple yam or purchased from Filipino specialty stores.
- Make sure to cool and chill the cake properly to allow the custard to firm up before slicing.
- For easier unmolding, run a knife around the edges while the cake is slightly warm but not hot.
- This cake is best stored covered in the refrigerator and consumed within 3 days for optimal freshness.
