Description
This Ube Leche Flan Cake is a luscious Filipino dessert combining the creamy richness of leche flan with the vibrant purple ube cake. Featuring a tender, moist ube-flavored sponge cake layered over a silky caramel leche flan, this cake is baked in a water bath to ensure a smooth custard texture. Perfect for special occasions or as an indulgent treat, it offers a delightful balance of sweet caramel, earthy ube, and creamy flan.
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 1/2 cup granulated sugar over medium heat, stirring constantly until it liquefies and turns a golden caramel color. Be careful not to burn the sugar.
- Caramel Coat: Immediately pour the caramel into the bottom of a 9-inch round cake pan, carefully swirling the pan to evenly coat the bottom. Set aside and let the caramel cool and harden.
- Make the Leche Flan Mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and 1 tsp vanilla extract until well combined and smooth.
- Pour Leche Flan Mixture: Slowly pour the leche flan mixture over the set caramel in the cake pan. Set aside while preparing the cake batter.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and 1 cup granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Then stir in 1 tsp vanilla extract, the 1/2 cup ube halaya, and 1/2 cup ube extract (or powder) until fully incorporated.
- Combine Batter Components: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup whole milk, starting and ending with the dry ingredients. Mix until the batter is smooth and uniform in color.
- Assemble the Cake: Carefully pour the ube cake batter over the leche flan mixture in the cake pan, gently spreading the batter to ensure even coverage.
- 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, which helps cook the flan gently and evenly.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the ube cake layer comes out clean and the leche flan is set (slight jiggle but not liquid).
- Cool the Cake: Remove the cake pan from the water bath and let it cool on a wire rack for about 10 minutes. Then transfer to the refrigerator to chill for at least 3 hours or overnight for best results.
- Unmold and Serve: To unmold, run a thin knife around the sides of the cake to loosen it. Place a serving plate over the cake pan and carefully invert it so the caramel and flan are on top. Serve chilled and enjoy the rich, smooth layers of leche flan and moist ube cake.
Notes
- For best flavor, chill the cake overnight to allow the layers to fully set.
- Use a water bath to prevent the leche flan from curdling and to ensure a silky custard texture.
- If ube extract is unavailable, substitute with ube powder or additional ube halaya for color and flavor.
- Make sure the caramel does not burn and remains golden brown to avoid a bitter taste.
- Ensure eggs are at room temperature for better mixing and texture.
- The cake pan should be tightly wrapped with foil if using a water bath to prevent water from seeping in.
