Ube Tres Leches 


Jul 17, 2023

1 min read

Ube Jelly Roll:
160 gr Egg Whites
60 gr Sugar, White
60 gr Anchor Butter, Unsalted
70 gr Anchor UHT Milk
30 gr Sugar, White
2 gr Salt, Fine
75 no Cake Flour 
3 gr Baking Powder
80 gr Egg Yolk
5 gr Ube Essence
Ube Cream Cheese Filling:
150 gr Anchor Cream Cheese, softened
120 gr Ube Halaya
50 gr Condensed Milk
3 gr Ube Extract
30 gr Anchor Whipping Cream
3 gr Salt
Ube Tres Leches Sauce:
100 gr Condensed Milk
150 gr Evaporated Milk
300 gr Anchor Whipping Cream
5 gr Ube Extract
1 gr Salt
Ube Whipped Cream:
300 gr Anchor Whipping Cream
220 gr Anchor Cream Cheese, softened 
120 gr Condensed Milk
5 gr Ube Extract
2 gr Salt

35g topping per portion.

Ube Jelly Roll :
  1. Boil the milk and butter together.
  2. Mix the dry ingredients, then add to the heated milk and butter mix.
  3. Add the egg yolk and ube essence to the batter mixture.
  4. Whisk the egg whites and sugar together until medium stiff peak.
  5. Fold in the batter mixture.
  6. Bake in a square mold or desired baking tin.
  7. Bake for 15 mins approx. at 165°C fan assisted oven.
Ube Cream Cheese Filling:
  1. In an electric mixer, cream the cream cheese, ube halaya, condensed milk and extract together until silky smooth.
  2. Gradually add the cream and salt, mix until fully incorporated.
Ube be Tres Leches Sauce:
  1. In a mixing bowl, combine and mix all the ingredients together until smooth.
Ube Whipped Cream:
  1. In an electric stand mixer with whisk attachment, mix the softened cream cheese until free of lumps.
  2. Gradually add the cream, condensed milk, ube extract and salt.
  3. Whip until medium stiff peak.


  1. Spread the ube cream cheese evenly on the cake sponge.
  2. Roll it tightly using a parchment paper.
  3. Chill it in the chiller for 4 hours or until set.
  4. Slice it into portion size, garnish with a pipe of ube whipped cream and tres leches sauce on the side.

Baking Frame: 60 x 40 cm
Portion Frame: 3cm thick/ 5.5 diameter
Yield: 18 mini cakes



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