No Bake Ube Custard Cake

Ingredients:

  • 3 Tbsp Sugar (Caramelize in low fire at 7×2 pan)

For CUSTARD:

  • 1 EGG
  • 5 EGGYOLKS
  • ½ can EVAPORATED MILK
  • ½ can CONDENSED MILK
  • 1 tsp VANILLA

For UBE CAKE:

  • ¾ cup CAKE FLOUR
  • 1/4 tsp BAKING SODA
  • 1/4 tsp BAKING POWDER
  • 2 EGGYOLKS
  • ¼ cup SUGAR
  • ¼ cup EVAPORATED MILK
  • 1 Tbsp CRV Ube POWDER
  • 1 tsp VANILLA 1/8 cup OIL

For MERINGUE:

  • 2 EGGWHITES
  • 3 Tbsp SUGAR
  • ¼ tsp CREAM OF TARTAR

Procedure:

For the Custard:

  1. Combine all the ingredients, and mix well.
  2. Strain the EGG Mixture twice.
  3. Pour the EGG Mixture into the Caramelized Sugar.
  4. Set Aside.

For the Ube Cake:

  1. Combine FLOUR, BAKING POWDER & BAKING SODA.
  2. In a bowl, combine EGGYOLKS, SUGAR, OIL, VANILLA, UBE POWDER & MILK. Mix well until combined.
  3. Strain the DRY ingredients to WET Ingredients. Mix well. Set Aside.

For the Meringue:

  1. In a mixer, add Egg whites and Cream of Tartar. Mix until frothy.
  2. Add Sugar and mix until Soft Peaks.
  3. Add Meringue into the Batter. Mix by Cut and Fold Procedure.

Assembly:

  1. Carefully place the Custard Cake in a Streamer.
  2. Stream for 30-40 mins or until toothpick test comes out clean.
  3. Let it cool. Scrape the sides to loosen.
  4. Transfer in Platter.