[Filipino Recipes] Ube Tres Leches Cake

U-Be, I’m back! I feel like it’s been forever since I posted, this month has really flown by. Between spring break, the kids getting sick, my husband getting sick, then I got sick and my cousins coming for a weekend visit, we’ve been going non stop for weeks! Sorry I haven’t had time to post, or bake or really do much but take care of the family! And thank you for coming back to read my rants and recipes!

This cake is inspired by our trip to California, where Asian cultures run rampant and the food reflects all those yummy flavors. We went a bit nuts getting our Asian food fix, since we still lack a good amount of authentic ethnic cuisine here in ATX. We have great fusion food here, but still cannot find an authentic soup dumpling or Korean Jjajangmyeon! So we ATE. IT. ALL. But one thing I did quite enjoy were all the Asian dessert spots! OMG, it is all so good (as I begged on instagram for these places to set up shop in ATX.) From jasmine milk tea ice cream to Ube soft serve and taiyaki stuffed with taro and custard- I was in heaven. So with all those flavors in mind, I bring you the Ube Tres Leches Cake. Blending the latin dessert with my beloved asian flavor twist and topped with a fluffy, light as air coconutty meringue.

This cake is a sponge cake, that’s way easier to make then you may think. No folding in egg whites!! I guess I’ve never mentioned how much I hate folding egg whites…trying to get a cohesive mixture without beating out the air is not always easy. So this recipe doesn’t need it. Simply beat the egg whites to a stiff peak, then add in the egg yolks! Yes, you don’t need to discard the yolks! Then slowly mix in the dry ingredients. In a separate bowl, mix together the milk and use extract. Add this to the batter and mix to combine.

Pour this purple batter into a greased baking dish and bake at 350F for 25-30 minutes. Allow to cool slightly while you make the milk mixture. Combine the heavy cream, condensed milk and coconut milk (remember to shake the can before pouring!)

Using a skewer or chopstick, poke holes into the baked sponge. Pour the milk mixture all over the cake and allow it to soak in. It may look like it’s too much, but keep pouring, it will all soak in, and you’ll be glad you did! Cover and let this sit for 4 hours or overnight. We can stop here and top this baby with whipped cream and enjoy… or we can add a toasted coconut meringue… uh yes, meringue it is!

Whip egg whites, cream of tartar and sugar till it reaches stiff peaks. Add in the shredded coconut and fold till combined. Dollop the whipped meringue over the soaked cake and place in a 350F oven for 10 minutes or until golden brown. I like to place the cake back in the fridge till chilled before serving. Cut into slices and enjoy!

Creamy, dreamy and utterly delicious!

Ube Tres Leches Cake

Adapted from “The Joy of Cooking”
Ingredients

3 large eggs, Separated
1/8 tsp cream of tartar
1 cup sugar
1 cup all purpose flour
2 tsp baking powder
1/4 cup whole milk
2 tsp ube extract

For the soaking liquid

1 cup heavy cream
1 can coconut milk
1 can condensed milk

For the Meringue

4 egg whites
1/8 tsp cream of tartar
2 tbsp sugar
1/4 cup unsweetened shredded coconut

Method

Preheat your oven to 350F. Grease a 8X8 glass baking dish and set aside.
In a separate bowl whisk together the flour and baking powder. Set aside.
In the bowl of a stand mixer whip the egg whites and cream of tartar until soft peaks form. Slowly add in the sugar and whip until firm.
Beat in egg yolks one at a time until combined.
Turn the mixer onto low speed and mix in the flour a little at a time until combined.
In a measuring glass mix together the milk and ube extract. Pour this mixture into the cake batter and beat until smooth.
Pour this purple batter into your greased baking pan and bake for 25-30 minutes. The cake will bounce back when you touch it. Cool for 10 minutes while you make the soaking liquid.
Whisk together the cream, coconut milk and condensed milk until well combined.
Using a chopstick or skewers poke holes in the cake about 1/2”-1” apart. Pour all the soaking liquid all over the cake. It will look like its too much, but wait a few seconds and it will all soak into the sponge.
Refrigerate for at least an hour or overnight.
Make the Meringue. Whip the egg whites, cream of tartar and sugar until stiff peaks. Spread of the top of the cake and bake in a 350F oven for 10 minutes or until golden brown.