Ube Leche Flan Cake
A delightful fusion of leche flan and ube cake, perfect for special occasions and gatherings with its stunning purple hue and luscious caramel topping.
Ingredients
For the Ube Cake
- 1.5 cups all-purpose flour Provides fluffy structure.
- 1.5 teaspoons baking powder Helps the cake rise.
- 0.25 teaspoon salt Enhances flavor.
- 0.5 cup unsalted butter, softened Adds richness.
- 1 cup granulated sugar Provides sweetness.
- 2 large eggs Acts as binder.
- 0.5 cup ube halaya (ube jam) Offers distinct flavor and color.
- 1 teaspoon ube extract (optional) For extra ube flavor.
- 0.5 cup whole milk Contributes moisture.
- 0.25 cup sour cream Adds tanginess.
- 0.5 teaspoon vanilla extract Infuses vanilla notes.
- 0.25 teaspoon purple food coloring (optional) Intensifies color.
For the Leche Flan
- 1 can (14 oz) sweetened condensed milk The heart of the flan.
- 1 can (12 oz) evaporated milk Gives luxurious texture.
- 6 large egg yolks Thickens and enriches flan.
- 1 teaspoon vanilla extract Enhances flavor.
- 0.25 cup granulated sugar (for caramelizing) Creates caramel layer.
- 0.25 cup granulated sugar (for caramel layer) Ensures smooth caramel.
Instructions
Preparation of Leche Flan
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt 1/4 cup of sugar over medium heat, stirring constantly until it turns golden brown. Quickly pour this caramel into a 9-inch round cake pan and set aside to cool.
- In a mixing bowl, combine sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract. Whisk until smooth, then pour this mixture over the cooled caramel.
- Cover the pan with foil, and place it in a larger baking dish filled with hot water to create a water bath.
- Bake for 45 to 50 minutes, or until set and slightly jiggles in the center. Remove from oven, let cool, and refrigerate for at least 2 hours.
Preparation of Ube Cake
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ube halaya, optional ube extract, vanilla extract, and food coloring until combined.
- Gradually add the dry flour mixture along with the milk and sour cream, mixing until just combined and a smooth batter forms.
- Carefully pour this batter over the set leche flan layer in the pan.
- Bake for an additional 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Assembly
- Once cooled, carefully invert the cake onto a serving platter, revealing the leche flan on top.
- Garnish with additional ube halaya, whipped cream, or fresh fruit if desired.
- Slice into wedges and serve.
Notes
Ensure the caramel is not burnt; a deep golden color is perfect. Be patient when cooling the leche flan. For a unique twist, try adding toasted coconut on top for additional flavor. Adjust food coloring for deeper purple, but a little goes a long way.