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Ube flan cake from Pastries On Demand – Orange County Register

“I usually have to inform folks it’s not that candy,” says self-taught baker Irene Pabellano, founding father of Pastries On Demand and creator of the royal purple-hued ube flan cake. “It’s much like leche flan.”

Pabellano’s eye-popping cake, christened Dying By Ube, was exhausting to overlook when it popped up on my social feeds. The impossibly purple confection, one half chiffon cake and one half flan, is much like a chocoflan; nevertheless, not like the favored Mexican cake, which is baked collectively in a single pan, Pabellano bakes her cake and flan individually, bringing them collectively as soon as cooled. She then gilds it with a drizzle of ube ganache on prime.

“Should you combine the 2, the feel comes out completely different,” she says. “I like my flan clean and creamy and my chiffon cake to be tender and wonderful.”

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For the uninitiated, ube, a staple of Filipino and Hawaiian cuisines, is a purple yam that’s usually boiled and mashed then utilized in a wide range of dishes starting from candy to savory. Ube is famous for its nutty vanilla-like taste along with its deep violet colour.

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