Ube Tres Leches 

Ingredients

Ube Jelly Roll:

Ube Cream Cheese Filling:

Ube Tres Leches Sauce:

Ube Whipped Cream:

35g topping per portion.

Method

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.

Assembly

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