This Ube Mamon Layer Cake is made with just 3 ingredients. Whuut?? You say. All you need is 3 store bought Ube Mamon, Ube Halaya and Marscapone. In 15 minutes you have this beautiful cake. Oh and the beauty of it all is that there is no baking required!
Sometimes I get ideas in my head that percolate for awhile. I've had this idea for about a year now. It's just that I forget to buy mamon from the store.
This recipe does live up to our motto where which is to reimagine Filipino food. Or at least the ingredients that you have at home. Who knew that stacking up 3 mamon and filling them with Ube Halaya would turn out oh so chic.
I kinda dig that you use these store bought ingredients to make something so beautiful.
Ingredients
Ube Mamon - You can pick your favorite. Are you team Red Ribbon or team Goldilocks? It really doesn't matter. You will need 3. Put them in the freezer to harden. Trust me on this point. Mamon is super light and delicate and you will probably rip them while frosting. So throw them in the freezer for at least 1 hour.
Ube Halaya - Using a store bought one is okay or you can use one that you have made. You will need 3 heaping tablespoons for the filling and ½ cup for the frosting. If you do use the store bought kind, find one with macapuno strings. It adds a nice texture to the cake.
Marscapone - You will need ½ cup to mix with the Ube Halaya to make the frosting. I happen to have some left over from making Ube Tiramisu so I used that, which you see in the photo below. To make it from scratch just place the Ube Halaya and marsapone in a bowl and mix well until smooth.
You will also need some garnishes like green herbs, fruit or flowers for decoration. I used small bay leaves, blueberries. Feel free to express yourself here and pick your own garnishes.
How To Put Together an Ube Mamon Layer Cake
As promised there is no baking! All we are going to do is stack and spread and decorate.
Start by placing a small smear of Ube Halaya on your small serving platter. A mamon is probably about 4 inches in diameter so pick a plate that is slightly bigger.
Place the first Ube mamon on the top of the smear.
Then spread 1 tablespoon of Ube Halaya on top going all the way to the edge.
Top with the second cake and again spread 1 tablespoon of Ube halaya.
For the final cake, flip it upside down so that you have a flat top when decorating.
Line your serving platter with strips of parchment paper, tucking it under the cake slightly. Then start frosting by putting some frosting on top.
Using an offset spatula spread the frosting all over the cake layers. This is what we call crumb coating when you spread a light layer of frosting on the cake. You will use about half the frosting.
When everything is coated, place in the refrigerator for 10 to set the first layer of frosting.
While the cake is setting gather your decorations. I initially wanted to use some flowers, but at the end it was better super minimal. If you do use flowers and greenery make sure they are washed and dried. Oh and if you use something that is not edible please let your guests know to not eat it.
After 10 minutes take chilled cake out and now you can use the remaining frosting to shape the cake and make any swirls or decoration.
Once you are done spoon the remaining Ube Halaya on top of the cake.
It should look like this. Isn't she pretty??
Now start decorating with your garnishes.
I kinda formed a wreath with my bay leaves.
Then dotted some blueberries all around.
Now she is all dressed and ready to party.
How to Serve Your Ube Mamon Layer Cake
You can leave her to chill in the refrigerator until you are ready to cut.
I mean really. How can anyone tell this is from a mamon packet from Red Ribbon???
It's so perfect to make as a smash cake for 1st birthday's as ititss not that expensive. You can use this as a guide to make other mamon layer cakes. The possibility is endless!
Oh if you do have any leftovers, wrap it up in foil and freeze then defrost to room temperature when you want to eat it. Don't heat it up in the microwave or else the frosting will melt off.
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Equipment
- 5 inch plate or cake stand
Ingredients
- 3 Ube Mamon Frozen
- 3 Tablespoons Ube Halaya (for in-between the layers)
For Ube Frosting
- ½ Cup Ube Halaya
- ½ Cup Mascarpone Cheese
Garnishes (optional)
- Fruit The choice is yours. I used blueberries.
- Herbs and Flowers
Instructions
- Before you start make sure you put the mamon in the freezer first. This will make decorating them much easier. If you try to frost them as is, there will be ripping so don't email me if that happens. You have been warned. They should be in the freezer for at least 1 hour.
- Make the Ube frosting by mixing together ½ cup of Ube Halaya and ½ cup of marscapone in a bowl until nice and smooth.
- To decorate place a spoon of ube halaya on to your serving platter. Then place the first frozen mamon on top. Spread 1 tablespoon of Ube Halaya all over the mamon and then place the second frozen ube mamon one top and also spread that with 1 tablespoon of Ube Halaya. To have a flat top place the 3rd frozen mamon upside down so that the flat bottom is facing up.
- Now we start frosting! Using half of the frosting spread it all over the cake layers and make it as smooth as possible. This is what we call the crumb coat to help seal in the cake so that it doesn't rip or fall apart when the second coat of frosting is put on. Place the cake in the fridge for 10 minutes to chill and set.
- While the cake is setting gather your decorations. I initially wanted to use some flowers, but at the end it was better super minimal. If you do use flowers and greenery make sure they are washed and dried. Oh and if you use something that is not edible please let your guests know to not eat it.
- After 10 minutes take chilled cake out and now you can use the remaining frosting to shape the cake and make any swirls or decoration.
- Once you are done spoon the remaining Ube Halaya on top of the cake. Add any fruit or herbs or flowers to the cake. Use your creativity here and make it your own.
- Chill in the fridge until you are ready to eat it.
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