The Sweet Fusion of Filipino Desserts
Ube Leche Flan Cake is a heavenly blend of the Philippines' two beloved desserts: the rich and creamy leche flan and the vibrant and flavorful ube (purple yam) cake.
This dessert offers a multi-layered experience, with a glossy caramel top, a silky leche flan middle, and a soft, fluffy ube cake base.
It's a treat that promises a burst of flavors and textures in every bite.
Ingredients
For the leche flan caramel:
- 230g of sugar
- 60g of water
For the leche flan:
- 6 egg yolks
- 240g of condensed milk
- 200g of fresh milk
- 1 tsp of vanilla
For the ube cake:
- 4 egg yolks
- 90g of sugar
- 60g of oil
- 60g of milk
- 2 tsp of ube extract
- 155g of flour
- 3 tsp of baking powder
- 1/2 tsp of salt
- 4 egg whites
- 80g of sugar
The Magic in the Making
- Begin by preparing the caramel. Combine the sugar and water in a microwave-safe bowl. Microwave this mixture for around 6-7 minutes, or until it transforms into a beautiful golden color. Pour this caramel into an 8-inch pan, creating a glossy base for your leche flan.
- Now, on to the leche flan. In a separate bowl, whisk together the egg yolks, condensed milk, fresh milk, and vanilla. Pour this custard mix over the caramel base in your pan. To ensure a smooth texture, run the mixture through a sieve to remove any lumps.
- It's time to prepare the ube cake. Start by whisking the egg yolks and sugar until you achieve a smooth consistency. Gradually add the oil, milk, and ube extract to the mix. Sift in the flour, baking powder, and salt, blending until combined.
- In a separate bowl, whip the egg whites and sugar to create the meringue. Gradually fold this fluffy meringue into your ube mixture, ensuring a light, airy texture for your cake.
- Pour this final mixture on top of the custard in the pan, forming the second layer of your Ube Leche Flan Cake.
- Bake your creation in a water bath at 170C for about 60 minutes, until it's perfectly done.
A Peek at the Nutrition Info
For each serving of approximately 100g, this heavenly dessert contains approximately:
- Calories: 493
- Carbohydrate Content: 62g
- Cholesterol Content: 285mg
- Fat Content: 21g
- Protein Content: 15g
- Saturated Fat Content: 8g
- Sodium Content: 400mg
- Sugar Content: 49g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 13g
Please note these values are estimates only and should not be used for medical or dietary requirements.
Ingredient Substitutes
If you can't find ube extract, you can substitute it with purple sweet potato or taro, though the flavor and color may not be as intense.
What to Serve with Ube Leche Flan Cake?
Ube Leche Flan Cake is a dessert in itself, but if you're looking to create a Filipino-themed meal, consider serving it with a hearty Chicken Adobo or a savory Pancit Canton.
Tricks of the Trade
For an extra smooth flan, strain the egg yolk mixture twice. Also, ensure your meringue is stiff but not dry for a perfectly fluffy ube cake.
Frequently Asked Questions
Can I make Ube Leche Flan Cake without an oven?
Yes, you can use a steamer. However, you need to adjust the cooking time as steaming takes longer than baking.
Can I use canned ube instead of ube extract?
Yes, but the flavor might be less intense, and the color might not be as vibrant.
Can I make this cake ahead of time?
Absolutely! You can make it a day ahead. Just be sure to refrigerate it and bring it to room temperature before serving.
How do I store leftover Ube Leche Flan Cake?
Cover it tightly with cling wrap and store it in the refrigerator. It should last for up to 3 days.
Why is my leche flan not smooth?
The flan may turn grainy if the egg yolk mixture isn't properly strained or if it's cooked at a high temperature. To avoid this, strain the mixture twice and cook it at a low, steady temperature.