OOOOH-BEBE 💜

November 11, 2020; Saturday

This cake is inspired by one of my favourite pastry chefs - Christina Tosi (and everything she creates) and my love for UBE & FLAN things.

This was the first cake I'd baked in so long. Like all of us during the year 2020, this cake had a lot of things going on too.

Layers of moist, buttery yet dense brown butter cakes, tasty homemade ube jam, light leche flan cream and crunchy white chocolate crumbs.

Overall, it was definitely one of the best cake ideas I've had that I was able to put together in a few hours.

OOOOH-BEBE

Ube Jam:

Frozen grated ube

Coconut milk

Condensed milk

Evaporated milk

1. Combine everything together on a pot and cook until desired consistency

Brown Butter Cake:

1 1/2 All purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 cup butter

1 cup white sugar

2 eggs (room temperature)

1 tsp vanilla

3/4 cup milk

1. Brown butter in a sauce pan until it becomes golden brown in colour and let it cool and set aside.

2. Combine all dry ingredients together set aside and combine milk and vanilla in a separate container and set aside as well

3. Cream brown butter and sugar in a mixer until sugar is dissolved

4. Slowly add eggs one at a time

5. Add dry ingredients a quarter cup at a time, alternating it with the milk mixture. Making sure the last mix is the dry ingredients

6. Bake in 3 9"pans at 325F for 15-20 minutes.

7. Set aside to cool down and cut in half

White Chocolate Crumbs:

All purpose flour

butter

white chocolate - melted

1. Combine everything together in a bowl, making sure texture is crumbly but still holds together.

2. Spread on a parchment-lined baking sheet and bake at 325F for 20-30 minutes, using a wooden spoon to move it every 10 minutes.

3. Let it cool and set aside

Leche Flan Cream:

*I honestly don't remember the recipe so this link is a good alternative!*

ASSEMBLY TIME:

*Bake the cakes in 3 9" round pans and cut them all in half, thus making this cake 6 layers of pure goodness

1ST layer: Brown butter cake, and as always- spoon some milk to keep it moist

2ND layer: Spread cooled down ube jam

3rd layer: Dolop some leche flan cream and smoothen it with a spatula

4TH layer: Spread white chocolate crumbs evenly on cake, pressing them slightly to help stick unto the cake

*Repeat until the last layer. Spread ube jam and leche flan cream, topped with crumbs to finish cake

ENJOY!