A hibiscus tres leches cake is made by infusing milk with hibiscus, honey and cherry juice. Warmed and blended until smooth, hibiscus infuses the milk to create a delightfully tangy, sweet milk that gives this tres leches cake a delightful flavor.
AuthorVianney Rodriguez
Ingredients
Ingredients
Infused hibiscus milk:
1tablespoondried hibiscus flowers
1 1/2cupswater
1/4cuptart cherry juice
1tablespoonhoney
1 1/2cupsmilk
1box white cake mix
1 1/4cupswater
1tablespoonvegetable oil
2teaspoonsvanilla
4eggs
1can14 oz sweetened condensed milk
1cupevaporated milk
1cuphibiscus infused milkrecipe above
Whipped topping
Hibiscus sugar
Instructions
Instructions
Infused hibiscus milk: In a small saucepan bring water to boil. Once the water boils remove from heat, add the hibiscus flowers and allow to steep for 10 minutes.
Strain hibiscus tea then place in blender along with cherry juice, honey and milk. Blend, until mixture is creamy and frothy.
For cake: Pre-Heat oven to 350°F Liberally spray a 9×13 pan with nonstick cooking spray.
In large bowl, beat cake mix, water, oil, vanilla and eggs with until well blended. Scraping down sides as needed. Pour batter into pan.
Bake as directed on box for 13×9-inch pan.
Remove from oven. Allow to rest for 5 minutes. While cake is still warm, poke holes in every 1/2 inch with knife or fork.
Carefully pour milks evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Top with whipped topping and garnish with hibiscus sugar.