Get ready to indulge in a one-of-a-kind dessert: ube tres leches! This delicious fusion recipe reimagines the classic Latin American tres leches cake, celebrated for its soft, airy texture and rich blend of three types of milk, by adding the vibrant and uniquely sweet flavor of ube.
INGREDIENTS
US Customary | Metric
Servings: 1x, 2x, 3x
For the Cake:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs, separated into yolks and whites
- ⅓ cup whole milk
- ¾ cup granulated sugar (for egg yolks)
- ¼ cup granulated sugar (for egg whites)
- 1 tablespoon ube extract
- ¼ cup ube halaya
For the Milk Mixture:
- 1½ cups evaporated milk (1 can)
- 1 cup condensed milk
- ⅓ cup coconut milk
- 1 teaspoon ube extract
For the Whipped Ube Topping:
- 1½ cups heavy whipping cream
- ½ cup coconut milk
- 2 tablespoons granulated sugar
- 2 teaspoons ube extract
INSTRUCTIONS
MAKE THE CAKE
- Preheat the oven to 350°F (180°C) and grease a 9×13 in (23×33 cm) baking dish with butter.
- Separate the egg yolks and egg whites into two medium bowls. In a third bowl, sift together the flour, baking powder, and salt. Set aside.
- Add the sugar for the yolks to the egg yolks and beat until light and fluffy. Mix in the ube halaya, ube extract, and milk until smooth (a few lumps are okay).
- Gently fold the egg yolk mixture into the dry ingredients until combined.
- In the separate bowl with egg whites, beat them while gradually adding the sugar. Continue to whisk until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
- Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool at room temperature for 1 hour.
PREPARE THE MILK MIXTURE
- In a large bowl, combine evaporated milk, condensed milk, coconut milk, and ube extract. Mix well.
- Poke small holes all over the cooled cake with a fork, ensuring the fork reaches the bottom of the pan. Slowly pour the milk mixture over the cake, letting it soak in evenly.
- Let the cake rest at room temperature for 20 minutes, then cover and refrigerate for at least 8 hours.
MAKE THE WHIPPED UBE TOPPING
- In a large bowl, combine heavy whipping cream, coconut milk, sugar, and ube extract. Beat until medium to stiff peaks form.
- Spread the whipped cream evenly over the chilled cake. Serve immediately or refrigerate uncovered for an additional 2 hours to allow the topping to set.
NUTRITION (PER SERVING)
- Calories: 308 kcal
- Carbohydrates: 36 g
- Protein: 7 g
- Fat: 16 g (Saturated Fat: 10 g)
- Cholesterol: 92 mg
- Sodium: 159 mg
- Potassium: 238 mg
- Sugar: 30 g
- Calcium: 180 mg
- Iron: 1 mg
- Vitamin A: 532 IU
- Vitamin C: 1 mg
Disclaimer: Nutritional values are estimates calculated with the Spoonacular Food API and are for informational purposes only.
