Conti's Ube Custard Cake: Chiffon, Leche Flan, & Cream Layers with Ube Frosting | Cooking with Kurt

Learn how to make Conti's famous Ube Custard Cake! Multiple layers of ube chiffon, coconut leche flan custard, and vanilla cream are covered with light ruffles of ube frosting. If you love Ube Cake and Leche Flan - why not have both at the same time! RECIPE: https://www.cookingwithkurt.com/recip... New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it! SUBSCRIBE ► https://www.youtube.com/user/Cookingw... Share pictures and follow us on - Website: https://www.cookingwithkurt.com Facebook:   / cookingwithkurt   Instagram:   / cooking_with_kurt   TikTok:   / cookingwithkurt   Twitter:   / cookingwkurt   Ingredients: Coconut Custard Layers: 8 eggs [400 g] 14 fluid oz (1 can) unsweetened coconut cream [396 g] 14 oz (1 can) sweetened condensed milk [396 g] 12 fluid oz (1 can) evaporated milk [354 mL] 1 tbsp vanilla extract [15 mL] Ube Chiffon Layers: (Dry Ingredients): 2 1/4 cups cake flour [270 g] 1 tbsp baking powder [12 g] 1/2 cup granulated sugar [100 g] 1 tsp salt [5.7 g] (Wet ingredients): 8 egg yolks [160 g] 1/2 cup vegetable oil [120 mL] 3/4 cup water [180 g] 1/2 cup ube halaya (ube jam) [120 mL] 1 tbsp ube extract [15 mL[ 1 tsp purple food coloring (gel paste) [5mL] (Meringue): 8 egg whites [240 g] 1 tsp cream of tartar [3.4 g] 3/4 cup granulated sugar [150 g] Vanilla frosting: 8 oz cream cheese (cold) 2 cups heavy cream (cold) 1/2 cup granulated sugar 2 tsp vanilla extract Ube frosting: 8 oz cream cheese (cold) [226 g] 2 cups heavy cream (cold) [480 mL] 1/2 cup granulated sugar [100 g] 1 tbsp ube extract [15 mL]