Description
Ube Leche Flan Cake is a stunning Filipino dessert featuring a creamy leche flan base topped with a soft, moist ube (purple yam) cake. This cake combines the rich, caramelized sweetness of flan with the vibrant, earthy flavor of ube, baked in a water bath to achieve a perfect texture. Ideal for special occasions or whenever you crave a luscious layered treat.
Ingredients
Scale
Caramel for Leche Flan
- 1/2 cup granulated sugar
Leche Flan
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large egg yolks
- 1 tsp vanilla extract
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 granulated sugar over medium heat, stirring constantly until it turns into a golden caramel. This caramel will form the base of the flan, adding a rich sweetness and glossy finish.
- Pour Caramel into Cake Pan: Immediately pour the caramel into the bottom of a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool and harden into a smooth layer.
- Make the Leche Flan Mixture: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until smooth and well combined. This mixture will set into a creamy flan layer over the caramel.
- Pour Leche Flan Mixture onto Caramel: Carefully pour the leche flan mixture over the set caramel in the cake pan. Set this aside while you prepare the cake batter.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the layered cake.
- Combine Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy. This incorporates air, making the cake tender and soft.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Then add the vanilla extract, ube halaya, and ube extract, blending until smooth and uniform in color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix gently until the batter is smooth and well incorporated.
- Assemble the Cake: Carefully pour the ube cake batter over the leche flan mixture in the cake pan, spreading evenly with a spatula to cover the flan layer.
- Prepare a 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 water bath, which helps the flan set gently and prevents cracking.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the flan is fully set and firm to the touch.
- Cool the Cake: Remove the cake pan from the water bath and let it cool at room temperature for 10 minutes, then transfer it to the refrigerator to chill for at least 3 hours or overnight to fully set and develop flavor.
- Unmold the Cake: To release the cake from the pan, run a knife around the edges, place a serving plate over the pan, and carefully flip the cake onto the plate so the caramel flan layer is on top.
- Serve and Enjoy: Slice and serve the cake chilled to enjoy the rich, creamy layers of ube cake and leche flan, featuring a luscious caramel topping.
Notes
- Use a water bath to prevent the leche flan from cracking and ensure even cooking.
- Ube halaya can be replaced with homemade or store-bought purple yam jam.
- For a stronger purple color, add more ube extract or powder if desired.
- Chilling the cake overnight enhances the flavors and texture.
- Ensure the caramel is poured immediately after melting to avoid hardening before spreading.
