Are you ready for a dessert adventure? Prepare to be swept away by the vibrant purple hue and creamy, dreamy texture of our Ube Flan Cake! This stunning dessert effortlessly combines the rich, custardy goodness of flan with the unique, subtly sweet flavor of ube (purple yam), a beloved Filipino ingredient. It's surprisingly easy to make, perfect for both novice bakers and experienced dessert enthusiasts. Get ready to impress your friends and family with this show-stopping, delicious dish! This recipe is a fantastic addition to your collection of easy recipes, healthy meals (relatively!), and quick dinner ideas – even if it's technically dessert!
Ingredients:
For the Ube Flan:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
- 1/2 cup ube halaya (ube jam or paste), mashed until smooth
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cake Layer:
- 1 box (15.25 ounces) yellow cake mix
- Ingredients specified on the cake mix box (usually water, oil, and eggs)
Instructions:
Making the Ube Flan:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or a similar sized baking dish.
- Blend the Flan: In a blender, combine the sweetened condensed milk, evaporated milk, heavy cream, mashed ube halaya, eggs, vanilla extract, and salt. Blend until completely smooth and creamy.
- Bake the Flan: Carefully pour the ube flan mixture into the prepared pan. Place the pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even cooking).
- Bake: Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Cool: Remove the flan from the oven and let it cool completely in the water bath. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
Making the Cake Layer:
- Prepare the Cake: Prepare the yellow cake mix according to the instructions on the box.
- Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake according to the box instructions, usually around 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before inverting it onto a wire rack to cool completely.
Assembling the Ube Flan Cake:
- Level the Cake: Once the cake is completely cool, use a serrated knife to level the top if necessary to create a flat surface.
- Unmold the Flan: Carefully run a thin knife around the edges of the springform pan to loosen the flan. Release the springform and gently place the flan on top of the cake.
Tips and Variations:
- For a richer ube flavor, increase the amount of ube halaya to 3/4 cup.
- If you don't have ube halaya, you can substitute it with ube powder, but you might need to adjust the liquid accordingly.
- Feel free to use a different flavor of cake, such as chocolate or vanilla, to complement the ube flan.
- Garnish with whipped cream, toasted coconut flakes, or a sprinkle of ube powder before serving for an extra touch of elegance.
Nutritional Information (Approximate per serving):
- Calories: Approximately 400-500 (This will vary depending on the specific ingredients used.)
This Ube Flan Cake is a delightful fusion of flavors and textures, making it a perfect dessert for any occasion. It’s a guaranteed crowd-pleaser, bringing a taste of the Philippines to your table! Enjoy creating this stunning and delicious homemade cooking masterpiece. Remember to share your creations with us! We'd love to see your beautiful Ube Flan Cakes.