Ube Leche Flan Cake | Filipino Dessert

During my travels in the Philippines, I stumbled upon a street vendor selling this Filipino dessert called Ube Leche Flan Cake. I was hesitant to try it due to concerns about food safety. So that’s when I was inspired to make some once I flew back home! 🍮🇵🇭

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝘊𝘢𝘳𝘢𝘮𝘦𝘭:
🔸 ¾ cup Sugar

𝘓𝘦𝘤𝘩𝘦 𝘍𝘭𝘢𝘯:
🔹 6 Large Egg Yolks
🔹 1 cup Condensed Milk
🔹 ¾ cup Evaporated Milk
🔹 1 packet Vanilla Sugar

𝘊𝘢𝘬𝘦 𝘉𝘢𝘵𝘵𝘦𝘳:
🔺 4 Large Egg Yolks
🔺 ⅓ cup Sugar
🔺 ¼ cup Milk
🔺 ¼ cup Neutral oil
🔺 1 tsp Ube Flavor (Butterfly brand)
🔺 1 cup Cake Flour
🔺 1 ½ tsp Baking Powder
🔺 ½ tsp Salt

𝘔𝘦𝘳𝘪𝘯𝘨𝘶𝘦:
▫️ 4 Egg White
▫️ ½ tsp Cream of Tartar
▫️ ⅓ cup Sugar

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Start by making the caramel: melt the sugar on medium heat, pour it into a 7”x2” or 8”x3” cake pan, and set it aside to harden.

2. Prepare the leche flan: Combine listed ingredients above. Pour the custard mixture through a sieve for a smooth texture.

3. Make the ube cake batter: Mix together the eggs, sugar, milk, and neutral oil. Add ube flavoring paste for both color and flavor. Combine dry ingredients and sift through a sieve to break up any lumps. Mix well.

4. Make meringue: Beat egg whites on medium power until foamy, add cream of tartar, gradually add sugar until fully incorporated, and beat for another 5-7 minutes until stiff peaks form.

5. Fold half of the meringue into the batter and repeat for second half.

6. Once the caramel has hardened, pour the custard mixture over it, followed by the ube cake batter.

7. Bake in a hot water bath at 355°F for 1 hour and 25 minutes. Halfway through, cover with foil to prevent burning.

8. After cooling, if the cakes rise, slice off the domed top of the cake with a serrated knife.

9. Run a plastic knife around the cake pan edge and invert the cake onto a plate. Slice and enjoy your Ube Leche Flan Cake!

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𝘓𝘪𝘬𝘦, 𝘊𝘰𝘮𝘮𝘦𝘯𝘵, 𝘚𝘩𝘢𝘳𝘦, 𝘉𝘰𝘰𝘬𝘮𝘢𝘳𝘬 𝘪𝘧 𝘺𝘰𝘶 𝘦𝘯𝘫𝘰𝘺 𝘮𝘺 𝘱𝘰𝘴𝘵 💕