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Ube Tres Leches Cake

Ube Tres Leches Cake: Indulge in This Creamy Purple Dream

Experience the Ube Tres Leches Cake, a moist and indulgent dessert infused with Filipino flavors and a vibrant lavender hue.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 20 minutes
Total Time 10 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Filipino
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1½ cups all-purpose flour Can substitute with gluten-free blend
  • 2 teaspoons baking powder Essential for fluffy texture
  • 1 teaspoon salt Using sea salt adds subtle flavor
  • 5 large eggs, separated Use room temperature for best results
  • ½ cup whole milk Dairy-free options available
  • ¾ cup granulated sugar For yolks
  • ¼ cup granulated sugar For egg whites
  • 1 tablespoon ube extract Adjust for taste preference
  • ¼ cup ube halaya Can substitute with mashed sweet potato
For the Milk Soak
  • 1½ cups evaporated milk No substitutions recommended
  • 1 cup condensed milk Sugar-free option for lighter version
  • ⅓ cup coconut milk Full-fat or alternative milk accepted
For the Whipped Topping
  • 1½ cups heavy whipping cream Coconut whipping cream for dairy-free
  • 2 tablespoons granulated sugar Adjust to taste
  • 1 teaspoon ube extract Enhances flavor

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • electric mixer
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish.
  2. Sift together all-purpose flour, baking powder, and salt in a large mixing bowl.
  3. In another bowl, beat egg yolks and granulated sugar until fluffy, then mix in ube halaya, ube extract, and whole milk.
  4. Gently fold the wet mixture into the dry ingredients until just blended.
  5. Beat egg whites with remaining sugar until stiff peaks form.
  6. Fold the whipped egg whites into the batter carefully.
  7. Pour the batter into the prepared dish and bake for about 30 minutes.
  8. Allow the cake to cool for 1 hour.
  9. While cooling, whisk together evaporated milk, condensed milk, coconut milk, and ube extract.
  10. Poke holes in the cake and pour the milk mixture evenly over it.
  11. Let the cake absorb the mixture at room temperature for 20 minutes and refrigerate for at least 8 hours.
  12. Beat heavy whipping cream, coconut milk, sugar, and ube extract until soft peaks form for the topping.
  13. Spread the whipped topping over the chilled cake and refrigerate for 2 more hours.
  14. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Ensure room temperature ingredients for better incorporation. Adjust ube extract based on taste preference.

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