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Toasted Ube Marshmallow and Cookies Cake (Filipino Purple Yam Cake)

Who's an #ubenerd like I am? ::Cue the chorus to Salt-n-Pepa's "Push It" and Smokey Robinson/The Miracle's "Ooo Baby Baby," because UBE BAE BABY, this cake is delish! If you don't know what Ube (pronounced OO-BAY) is- it's a sweet purple yam, commonly used in Filipino desserts.

Just like any other yummy cake recipe out there, I'm not gonna' lie, it requires some labor of love. There's the Ube Cake, Ube Custard Filling, Ube Butter Cookies, and Ube Marshmallow Frosting that you have to make in this recipe. You'll be UBE-r busy, baking away with this cake. On the flip side, the Ube Butter Cookies you'll be making are worth it, in itself. They're so addicting, buttery, and Ube-Eee (not a word/should be).

The textures and layers on this cake along with Ube overload, make this cake super delish. It's like a cross between a Mallowmar, S'more, and Ube Pie, but packed with Ube Flavor.

Let me know what you think of this cake on social media. Be sure to tag me in all of your pics!

Muah x 1,000...


Toasted Ube Marshmallow and Cookies Cake

Yields: 1- 6" round cake, 8" in height

Serves 8


Ube Cake:

  • 3 cups flour

  • 2 cups sugar

  • 1/2 cup frozen, grated Ube, thawed. You can use freshly grated Ube, but the frozen kind is very convenient and just as good.

  • 1 tbsp. baking powder

  • ½ non-fat dry milk

  • 1 ¼ cups water

  • 1 ½ tsp vanilla

  • 1 Tbsp. Ube extract

  • ½ c. vegetable oil

  • 3 eggs

Ube Custard Filling:

  • 2 cups grated purple yams (thawed if frozen. You could also use whole Ube (Purple yams), cooked until tender (poked with fork and wrapped in moist paper towel in microwave for 7-8 minutes on high). These could easily be found at your local Asian market.

  • 1- 14oz. can of Eagle Brand® Sweetened Condensed Milk

  • 3 large eggs

  • 2 tsp. pure vanilla extract

  • 1 cup heavy cream

Ube Butter Cookies:

  • 3 cups flour

  • 1/2 tsp. baking powder

  • 1 cup unsalted butter

  • 1 cup sugar (white granulated)

  • 1 eggs

  • 2 tsp. Ube extract

  • 1/2 tsp. Salt

Ube Marshmallow Frosting

  • 1 cup dried meringue powder

  • 1 cup powdered sugar

  • 1 cup warm water

  • 1 tbsp. Ube extract

Special supplies you'll need :


Ube Cake:

  1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the grated Ube.

  2. Add water, eggs, veggie oil, ube extract and mix until incorporated. Scrape bowl in between mixing.

  3. Add grated Ube and mix until smooth. Stop mixer and scrape bottom, then mix again on medium speed. Avoid over mixing.

  4. Line 6" round cake pans with parchment paper and fill with batter about half way. I like to have several 6" pans (about 4 of them).

  5. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.

Ube Custard Filling:

  1. Mix together all filling ingredients until evenly combined on a stand mixer or hand mixer.

  2. Fill 6" pans about a half inch thick and bake until set, for about 45 minutes. To check doneness, bake until the center is firm, yet jiggles slightly; it will set up as it cools. Set aside to cool.

  3. When cool, run a paring knife around the sides and remove from the pan onto plastic wrap. Complete cover the round Ube layer in plastic wrap and set in the freezer.

Ube Butter Cookies:

(You can make these ahead of time. They're delicious on their own and look really pretty packaged as gifts. You can even make Ube sandwich cookies out of them by filling them with Ube frosting.)

  1. Cream butter and sugar until light and fluffy. Add eggs and Ube Extract. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

  2. Roll dough into log 1 1/2" in thickness and about 8" in length. Wrap is plastic. Chill for 2 hours.

  3. Cut the log with a sharp chefs knife, into 1/4" slices.

  4. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 2 1/2 dozen 2″ cookies

Ube Marshmallow Frosting:

  1. On a stand mixer, mix meringue powder, powdered sugar, salt, and warm water with a whip attachment.

  2. Add Ube extract.

  3. Cover bowl with a damp towel to avoid it from drying out and developing a skin.

Assembling the cake:

  1. Roughly crush Ube cookies into small pieces. I like to use a mortar and pestle for this, but you can use a zipper bag with a mallet or rolling pin. I like to use a mortar and pestle, because the zipper bags get ruined and end up with a hole 90% of the time. Eco friendly!

  2. Start with a layer of Ube cake on a 6" piece of round cardboard. Place some frosting on the bottom to avoid slipping. Place the board with cake on a 9" or 10" cake drum board (the thicker cake boards).

  3. Add a thin layer of Ube marshmallow frosting.

  4. Add frozen Ube custard. These are frozen to keep it's shape while constructing. This will thaw out to be soft, like a pie filling.

  5. Add a layer of Ube cake and top with cookie crumbs.

  6. Repeat the process of adding layers. Thickly coat cake in Ube marshmallow frosting with a bench scraper and mini offset spatula. Use a mini offset spatula to create a homestyle pattern, horizontally, on the sides of the cake.

  7. Pipe teardrop shapes with Ube marshmallow frosting, fitted with a #4B tip on top of the cake.

  8. Top with sprinkles and torch the cake to desired brulee. I like it nice and toasty like s'more! Allow custard inside to thaw. Serve and enjoy!

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