Experience a Delightful Fusion: Ube Leche Flan Cake
Introduction
Immerse yourself in a culinary journey with the Ube Leche Flan Cake, a delightful fusion that marries the rich tradition of Filipino desserts with modern flavors. The creamy, caramel-topped leche flan melded with the fluffy, aromatic ube cake creates an irresistible treat that promises to enchant your taste buds. Ready to create a masterpiece? Subscribe to our newsletter for more delightful recipes delivered straight to your inbox!
Why You’ll Love This Recipe
This Ube Leche Flan Cake is everything you want in a dessert, binding together diverse flavors and textures into a single bite. Its standout feature is the duo of caramel-kissed leche flan and vivid purple ube cake, providing a wonderful contrast of rich creaminess and light, airy sponge. This recipe is deceptively simple to prepare, yet sophisticated enough to impress at any gathering. The vibrant colors and the exotic aroma speak volumes, making it perfect for family get-togethers or special occasions.
Ingredients
For the Leche Flan:
– 10 large egg yolks
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 teaspoon vanilla extract
– 1 cup granulated sugar (for caramel)
For the Ube Cake:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 cup ube halaya (purple yam jam)
– 1 teaspoon ube extract
– 1 cup whole milk
Necessary Tools
– Saucepan
– 9×13-inch baking pan
– Mixing bowls
– Beater or whisk
– Aluminum foil
– Large baking dish
Ingredient Swaps and Additions
To customize this recipe, consider substituting ube extract with pandan for a different twist or adding coconut milk to the leche flan mixture for extra creaminess. Incorporating cheese into the ube layer can offer a savory touch that amplifies the overall flavor.
Step-by-Step Instructions
1. Prepare the Caramel:
– Melt sugar in a saucepan until golden brown and coat your baking pan, letting it cool and harden.
2. Make the Leche Flan:
– Preheat oven to 350°F (175°C).
– Blend egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract.
– Pour over the caramel in your baking pan.
3. Prepare the Ube Cake:
– Sift flour, baking powder, and salt.
– Cream butter and sugar, then add eggs gradually.
– Mix in ube halaya and extract.
– Combine with flour mixture and milk; mix until smooth.
4. Assemble and Bake:
– Spread the ube batter over the flan.
– Cover with foil and place in a water bath.
– Bake for 60 minutes, then cool and chill for at least 4 hours.
5. Serve:
– Loosen the cake with a knife and invert onto a serving plate. Enjoy!
Serving Suggestions
Pair your Ube Leche Flan Cake with a scoop of vanilla ice cream or a drizzle of coconut cream for an added layer of indulgence. It also pairs beautifully with a cup of freshly brewed coffee or herbal tea.
Pro Tips for Success
Ensure your eggs are at room temperature for the best texture in both flan and cake. Avoid over-mixing the ube cake batter to maintain its fluffiness. For a flawless finish, wait until the cake is completely chilled before inverting it onto a serving platter.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If reheating, gently warm slices using a microwave, ensuring not to melt the caramel layer.
FAQ Section
– Can I make this cake ahead of time?
Yes, it’s best made a day ahead to allow flavors to meld and the layers to set.
– Can I use fresh ube instead of ube jam?
Yes, but ensure it is cooked and mashed until smooth for best results.
Conclusion
This Ube Leche Flan Cake is a showstopper at any event, its layers and flavors telling a story of culinary tradition with every bite. Whether you’re a seasoned baker or a kitchen novice, this recipe invites you to explore and enjoy the magic of dessert fusion. We’d love to see your creations—share your photos on Instagram and tag us!
Nutritional Information
Approximate nutritional values per serving: Calories: 425; Total Fat: 18g; Saturated Fat: 10g; Cholesterol: 155mg; Sodium: 180mg; Total Carbohydrate: 55g; Dietary Fiber: 1g; Sugars: 40g; Protein: 10g.
