Experience a Delightful Fusion: Ube Leche Flan Cake
Dive into the harmonious blend of two beloved Filipino desserts with this Ube Leche Flan Cake. This enchanting treat combines the creamy caramel decadence of leche flan with the soft, flavorful allure of ube cake. It's a stunning centerpiece for any celebration or a luxurious indulgence to enjoy on your own.
Equipment
- Saucepan (for caramel)
- 9x13-inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Aluminum foil
- Large baking dish (for water bath)
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
Instructions
- Prepare the Caramel
- Heat sugar in a saucepan over medium heat, stirring until melted and golden brown.
- Quickly pour the caramel into a 9x13-inch baking pan, tilting to evenly coat the bottom. Let it cool and harden.
- Make the Leche Flan
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth.
- Gently pour the mixture over the caramel layer in the baking pan.
- Prepare the Ube Cake Batter
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in ube halaya and ube extract.
- Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
- Assemble and Bake
- Carefully spread the ube cake batter over the leche flan layer in the pan.
- Cover the pan tightly with aluminum foil.
- Place the pan in a larger baking dish filled with about 1 inch of hot water (water bath).
- Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool and Chill
- Remove the pan from the oven and water bath. Let it cool to room temperature.
- Refrigerate for at least 4 hours (overnight is best) to fully set the layers.
- Serve
- Run a knife around the edges of the pan to loosen the cake. Place a large serving plate over the pan and invert it to release the cake.
Notes
Serving Suggestions
Pair with vanilla ice cream or a drizzle of coconut cream for extra indulgence.
Serve alongside a warm cup of barako coffee or jasmine tea to complement the dessert’s sweetness.
Pro Tips for Success
Eggs at Room Temperature: This ensures a smoother, creamier texture for the leche flan.
Don’t Overmix the Batter: Overmixing can make the ube cake layer dense—gentle mixing is key!
Chill Before Inverting: Chilling allows the layers to set firmly, making it easier to release the cake from the pan without breaking.
Pair with vanilla ice cream or a drizzle of coconut cream for extra indulgence.
Serve alongside a warm cup of barako coffee or jasmine tea to complement the dessert’s sweetness.
Pro Tips for Success
Eggs at Room Temperature: This ensures a smoother, creamier texture for the leche flan.
Don’t Overmix the Batter: Overmixing can make the ube cake layer dense—gentle mixing is key!
Chill Before Inverting: Chilling allows the layers to set firmly, making it easier to release the cake from the pan without breaking.