Ube Leche Flan Cake (Recipe)

Ube Leche Flan Cake is a stunning example of how traditional flavors can be reimagined into something extraordinary. With its silky caramel layer, creamy flan, and fluffy ube cake, this unique treat beautifully marries two beloved Filipino classics into one spectacular dessert. Perfect for special occasions or simply as a sweet indulgence, this recipe is sure to become a favorite in your baking repertoire.

Ingredients

For the caramel layer

• 200 grams granulated sugar

For the leche flan

• 6 egg yolks

• 320 grams condensed milk

• 364 grams evaporated milk

• 2 tsp vanilla extract

• 1/8 tsp salt

For the ube cake

• 3 egg whites

• 3 egg yolks

• 1/4 tsp cream of tartar

• 120 grams granulated sugar (separated 60 grams each)

• 37 grams vegetable oil

• 50 grams cold water

• 100 grams all-purpose flour

• 1 tbsp ube extract

• 1/2 tsp baking powder

• 1/8 tsp salt

Instructions

Prepare the Caramel Layer

1. In a pot over medium heat, add the granulated sugar and stir consistently until it melts and turns into an amber color.

2. Once melted, immediately pour the caramel into an 8-inch cake tin and let it set at room temperature until solid.

Make the Flan

1. In a large bowl, whisk together the egg yolks, condensed milk, evaporated milk, vanilla extract, and salt.

2. Strain this mixture through a sieve into another bowl or measuring cup.

3. Once the caramel layer has set, pour the flan mixture over it in the cake tin.

Prepare the Cake Batter

1. In a medium-large bowl, whisk the egg whites and cream of tartar until foamy. Gradually add 60 grams of sugar, whipping until stiff peaks form.

2. In a separate bowl, whisk the egg yolks with the remaining 60 grams of sugar until light and slightly increased in volume. Add the vegetable oil, cold water, and ube extract, then continue whisking. Mix in the flour, baking powder, and salt until just combined.

3. Gently fold in half of the whipped egg whites into the yolk mixture. Add the remaining whipped egg whites and fold until the batter is uniform.

Assemble and Bake

1. Preheat your oven to 350°F (175°C).

2. Pour the cake batter gently over the flan mixture in the tin. The two layers will merge slightly, which is fine.

3. Place the cake tin into a larger baking or roasting tray. Pour boiling water into the larger tray until it reaches halfway up the sides of the cake tin.

4. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake comes out clean. The flan will be jiggly, but it will set as it cools.

Cool and Serve

1. Remove the cake from the oven and let it cool to room temperature.

2. Once cool, flip the cake tin and carefully remove the cake into another tray.

3. Refrigerate the cake for several hours or overnight. Then slice and serve!

A Delightful Filipino Fusion Dessert

If you’re a fan of combining flavors and textures, the Ube Leche Flan Cake is a delightful treat that brings together the rich creaminess of leche flan and the unique, earthy sweetness of ube. The luscious caramel layer, smooth flan, and fluffy ube cake create a symphony of flavors and textures that will leave everyone asking for seconds. Enjoy every rich, indulgent bite of this Filipino classic with a modern twist!