Description
Ube Leche Flan Cake is a delightful Filipino dessert featuring a luscious layer of creamy leche flan topped with a moist and fluffy ube-flavored cake. This layered cake combines the rich, caramelized sweetness of traditional leche flan with the vibrant purple yam flavor of ube, creating a stunning and irresistible treat perfect for special occasions and celebrations.
Ingredients
Scale
Caramel for Leche Flan
- 1/2 cup granulated sugar
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 Batter
- 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 over medium heat, melt 1/2 cup granulated sugar stirring constantly until it turns into a smooth golden caramel.
- Coat the Pan: Immediately pour the caramel into the bottom of a 9-inch round cake pan, swirling to evenly cover the base. Set it aside to cool and harden.
- Mix Leche Flan: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and 1 teaspoon vanilla extract until well combined and smooth.
- Pour Flan Mixture: Pour the leche flan mixture over the set caramel in the cake pan. Set the pan aside while preparing the cake batter.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt to combine.
- Cream Butter and Sugar: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavors: Add 4 large eggs one at a time to the creamed butter and sugar, beating well after each addition. Mix in 1 teaspoon vanilla extract, 1/2 cup ube halaya, and 1/2 cup ube extract until fully incorporated.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and well combined.
- Assemble the Cake: Carefully pour the ube cake batter over the leche flan mixture in the cake pan, spreading the batter evenly with a spatula.
- Prepare Water Bath: Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan to create a bain-marie (water bath).
- Bake the Cake: 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 is set.
- Cool the Cake: Remove the cake from the oven. Let it cool in the pan for 10 minutes to set before refrigeration.
- Chill: Transfer the cake to the refrigerator and chill for at least 3 hours or overnight to allow the flan and cake layers to fully firm up and meld flavors.
- Unmold: To serve, run a knife around the edges of the cake to loosen it. Place a serving plate over the cake pan and carefully invert to release the cake, revealing the caramel top.
- Serve and Enjoy: Slice and serve chilled, enjoying the creamy leche flan layer atop the fluffy, vibrant ube cake.
Notes
- For best results, use fresh eggs and high-quality ube halaya and extract to enhance flavor and color.
- The water bath is essential for evenly cooking the leche flan layer and preventing cracking.
- Ensure caramel does not burn by stirring constantly and controlling heat carefully while melting the sugar.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allowing the cake to chill overnight improves texture and flavor melding.
- You can substitute ube extract with ube powder mixed with a little water if fresh extract is unavailable.
