Desserts 🤖 AI Generated

Ube Tres Leches Cake – 40% Fewer Calories

Indulge in this stunning purple ube tres leches cake with creamy layers and authentic Filipino-Spanish flavor. Our Fat Switch cuts 230 calories per serving (40% savings) by swapping condensed milk and heavy cream for evaporated skim milk and Greek yogurt—zero compromise on that luscious, soak-through texture.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 2 large eggs
✓ 3 tablespoons aquafaba (reserved liquid from canned chickpeas)
✓ 1/4 cup granulated sugar
✓ 1 teaspoon vanilla extract
✓ 1/2 teaspoon ube extract (or 1 tbsp ube paste)
✓ 1.25 cups cake flour
✓ 2 tablespoons cornstarch
✓ 1.5 teaspoons baking powder
✓ 1/4 teaspoon salt
✓ 3 tablespoons low-fat milk (for cake moisture)
✓ 1 cup evaporated skim milk
✓ 2 tablespoons honey
✓ 1/4 cup sweetened condensed milk (reduced-fat)
✓ 3/4 cup 0% Greek yogurt
✓ 1 tablespoon mascarpone cheese
✓ 1 tablespoon powdered sugar
✓ 1/4 teaspoon vanilla extract
✓ Purple food coloring or 1 tsp ube powder (optional garnish)

👨‍🍳 Instructions

1. Prep Your Pans: Preheat oven to 350°F (175°C). Line a small 6-inch round cake pan or two 4-inch ramekins with parchment paper. Lightly coat with cooking spray to ensure easy removal after soaking.

2. Whip the Egg Mixture: In a medium bowl, whisk together 2 eggs, 3 tbsp aquafaba, and 1/4 cup sugar for 3–4 minutes until pale, fluffy ribbons form. This aeration is critical for tender cake crumb. Gently fold in 1 tsp vanilla and 1/2 tsp ube extract.

3. Fold in Dry Ingredients: Sift together 1.25 cups cake flour, 2 tbsp cornstarch, 1.5 tsp baking powder, and 1/4 tsp salt. Fold gently into egg mixture in two additions, alternating with 3 tbsp low-fat milk. Do not overmix; stop as soon as no streaks remain.

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4. Bake Until Golden: Pour batter into prepared pan. Bake 32–35 minutes until a toothpick inserted in the center comes out clean and the top is light golden brown. The cake should spring back when lightly touched.

5. Prepare the Three-Milk Soak: While cake cools for 5 minutes, whisk together 1 cup evaporated skim milk, 2 tbsp honey, and 1/4 cup reduced-fat sweetened condensed milk in a small bowl until well combined. Set aside.

6. Soak the Warm Cake: Poke the warm cake all over with a fork (15–20 pokes per 4 inches). Slowly pour the three-milk mixture over the entire surface, allowing it to absorb gradually. The cake should feel moist but not soggy. Refrigerate for at least 3 hours (overnight is ideal for full flavor absorption).

7. Make the Topping: In a chilled bowl, combine 3/4 cup 0% Greek yogurt, 1 tbsp mascarpone, 1 tbsp powdered sugar, and 1/4 tsp vanilla. Whisk until smooth and mousse-like. Do not overbeat or the yogurt may separate.

8. Plate and Garnish: Transfer chilled cake to serving plates. Top each slice with a generous dollop of Greek yogurt mousse. Dust lightly with purple food coloring or ube powder, and add a sprinkle of toasted macadamia nuts or ube wafers if desired. Serve immediately.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates58g

Fat6g

🏷️ Tags

#ube dessert recipe#low-calorie tres leches cake#Filipino-Spanish fusion dessert

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