Super easy Ube Crepe Cake filled with Ube Halya cream topped with Ube Polvoron. Everyone is going to think you made a $115 cake. Shhhhh...
Anyone familiar with the LadyM bakery? They made the crepe cake super famous and charge between $75 - $135 per cake.
When it started out in the Upper East Side of New York City back in 2004, it was quite under the radar. Because it was the Upper East Side. Only privy to the Ladies who lunch crowd around the neighborhood.
I remember going there for the first time. I actually thought that it was a Martha Stewart Shop because the name and where it was located. The Upper East Side is so quiet!!!!
LadyM is actually owned by a Japanese dude who had a specific clientele in mind. Rich white ladies. Over time he has realized the real money is in Asia and there are now LadyM shops all over Singapore, China, Taiwan, Hong Kong and Macau.
Last year they came out with a special Ube Crepe cake and I called them out as they were steaming round purple potatoes on Reels and calling it Ube. If you know me, that does not sit right
This Ube Crepe Cake made with Ube Halaya has been on my recipe list forever and now it's time for me to share it with you all.
Ingredients for Ube Crepe Cake
Over here we are all about easy. I am not going to make you cook 20-30 crepes. That is just crazy talk.
Ready Made Crepes - Yes you are going to be using crepes already made because there are other things you can do with your time. At the grocery store they usually put them next to the berries.
Mascapone - I love love this cheese in desserts. It's not so sweet, but sweet enough. No substitutions here. Use it chilled.
Ube Halaya - We are going to be using a whole bottle of Ube Halaya. If you want to make the real thing, hit up my halaya recipe.
Ube Cookie Butter - This just lifts up the Ube flavor another notch. You can make it from scratch or buy Ninongs Cookie Butter.
Heavy Whipping Cream - You are going to need 1 cup of super cold whipping cream. Again no substitutions.
Ube Polvoron - We are going to use this as the final topping for our Ube Crepe Cake. You are going to need about 2 or 3 depending on the size of them.
How to Make the Ube Cream Filling
The key to a super smooth creamy filling is to make sure all the ingredients are at the same chilled temperature.
In a mixing bowl add the mascarpone, ube halaya and ube cookie butter.
Whip with a whisk attachment until nice and fluffy. About 1 to 1 and a half minutes.
Pour the whipping cream into a separate chilled bowl and whip until stable. This you can do by hand with a whisk. Stop when the cream can hold it's shape.
Fold in the whipped cream into the Ube mixture. Then whisk for about 30 seconds to add some air.
How to Assemble the Ube Crepe Cake
Find a serving plate or cake stand and place your first crepe on it.
Using an ice cream scooper, place one scoop in the middle of the crepe.
Smooth it all over the crepe evenly. Don't worry if you think it's too thin. You are going to have multiple layers of this.
Once you have the Ube cream spread all over top with another crepe cake and repeat the same process.
You are going to use between 20 to 30 crepes. Once you see that you just have one scoop of Ube cream left stop and that will be the finished layer.
Ube Polvoron Topping
I find that the easiest way to add the topping is to use a grater to evenly distribute the Ube polvoron all over the top.
When you are all done your Ube Crepe Cake should look like this. But don't eat it yet!
The cake needs to be put in the refrigerator for at least 2-4 hours for everything to gel together. If you can wait even longer overnight is the best. This ensures a nice clean cut of cake.
How to Serve and Store
It's best to serve the Ube Crepe Cake the next day after it has been chilling in the fridge overnight. Slice them with a knife that has been dipped in hot water. Don't forget to wipe off the water before slicing into the cake!
To store any leftovers cover the cake with plastic wrap and keep in the refrigerator for up to 3 days.
If you want to freeze the cake, cut them into individual slices and wrap in plastic wrap and freeze for up to 1 month. To defrost just leave on the counter top for 20-30 minutes. Do not microwave your Ube Crepe Cake! It will all turn into a melted pool of ube.
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Equipment
- Stand Mixer or Hand Held Mixer
- Whisk Attachment
- 2 Mixing Bowls
- Grater
- Serving Platter or Cake Stand
Ingredients
- 1 12 oz Ube Halaya Jar or homemade (Cold)
- 1 8 oz Mascarpone (Cold)
- 1 4 oz Ube Cookie Butter (Cold)
- 1 Cup Heavy Cream (Cold
- 20-30 Ready Made Crepes
- 2-3 Pieces Ube Polvoron
Instructions
- Before you start make sure all your ingredients are chilled (except for the crepes)
- In a mixing bowl add the mascarpone, ube halaya and ube cookie butter. Whip with a whisk attachment until nice and fluffy. About 1 to 1 and a half minutes.
- Pour the whipping cream into a separate chilled bowl and whip until stable. This you can do by hand with a whisk. Stop when the cream can hold its shape.
- Fold in the whipped cream into the Ube mixture. Then whisk for about 30 seconds to add some air.
- Find a serving plate or cake stand and place your first crepe on it. Using an ice cream scooper, place one scoop in the middle of the crepe.
- Smooth it all over the crepe evenly. Don't worry if you think it's too thin. You are going to have multiple layers of this.
- Once you have the Ube cream spread all over top with another crepe cake and repeat the same process with the rest of the cream and crepes.
- You are going to use between 20 to 30 crepes. Once you see that you just have one scoop of Ube cream left stop and that will be the finished layer.
- Grate the Ube Polvoron all over the top layer.
- Chill for at least 4 hours or overnight.
- Slice and serve.
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