Description
Ube Leche Flan Cake is a delightful Filipino dessert featuring a luscious leche flan layer topped with a vibrant and moist ube cake. This layered treat combines caramel sweetness, creamy custard, and the distinctive flavor of purple yam, baked together with a water bath to ensure a tender, smooth finish. Perfect for special occasions or anytime you crave a rich, vibrant dessert.
Ingredients
Scale
For the caramel:
- 1 cup granulated sugar
- ¼ cup water
For the leche flan layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large egg yolks
- 1 teaspoon vanilla extract
For the ube cake layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup ube halaya (purple yam jam)
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 4 egg yolks
- 4 egg whites
- ¼ teaspoon cream of tartar
Instructions
- Make the caramel: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color, indicating caramelization. Quickly pour the caramel into the bottom of a greased 9-inch round cake or bundt pan, swirling it carefully to coat the bottom evenly. Set aside and let it harden.
- Prepare the flan layer: In a bowl, gently whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until smooth, taking care not to create too many bubbles which can cause the flan to become less smooth. Strain this mixture into the caramel-lined cake pan for a silky custard texture.
- Make the ube cake batter: Preheat your oven to 350°F (175°C). In one bowl, whisk the flour, baking powder, and salt. In another, beat the ube halaya, sugar, vegetable oil, milk, and egg yolks until smooth and well combined. Gradually mix the dry ingredients into the wet mixture to form the cake batter. In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form, then gently fold the egg whites into the ube batter in three additions, ensuring a light and airy texture.
- Assemble the layers: Slowly pour the ube cake batter over the leche flan layer in the pan. The two batters will switch places during baking, creating a unique layered effect. Place the cake pan inside a larger roasting pan and pour hot water around it to create a water bath about 1 inch deep, which helps cook the flan gently and evenly.
- Bake the cake: Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the cake layer comes out clean. The water bath ensures the flan and cake cook to the perfect consistency without cracking.
- Cool and chill: Remove the cake pan from the oven and let it cool at room temperature in the pan. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to set and develop flavors.
- Unmold and serve: To release the cake, gently run a knife around the edges to loosen it, then invert onto a serving plate. The caramel will beautifully coat the top of the flan layer, creating an attractive glossy finish. Serve chilled for the best texture and flavor experience.
Notes
- For a deeper ube flavor and richer purple hue, use ube extract in addition to or in place of ube halaya.
- Straining the leche flan mixture twice helps achieve an ultra-smooth custard free of lumps.
- Serving the cake chilled enhances its texture and flavor balance.
