tres leches perfect summer dessert!

Tres Leches
Tres Leches

Tres Leches

Tres Leches Cake. Have you ever tried? My love affair with it started in 2015 but it has been around a LONG time. My husband Wade and I got married at Dreams Riviera Cancun in Mexico and this was our beach wedding cake. Spongy, light, airy cake…that gets DRENCHED in three kinds of milk then covered in whipped cream. Berries optional. Wait. WET CAKE? Trust me on this. You need to try it to fully experience HEAVEN. This is the real deal…trust me, you will be asked for the recipe the MOMENT your friends and family take their first bite!

Here’s the fun part with this cake. Once you make it you’ll be hooked and so will your friends and family. It’s actually the perfect summer cake to make because you can do a lot of the cake and topping portion the morning of or even the night before. Then the day you want to eat the cake, all you need to do is make the whipping cream and add the berries!

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The eggs

I love that this cake has five eggs that you get to separate and use in different steps. When we get to the egg whites, you have to beat and whip to the point of stiff peaks. TIP: You should be able to hold the bowl over your head. Do you dare?? Tip #2: Want to see how I separate eggs? Watch THIS VIDEO! This amazing cake is also BUTTER FREE! How can you make a rich and delicious cake without butter? Let me tell you! When butter is not used, the tres leches cake is very light and bubbly, and spongy. So so so good.

You might also be wondering what size eggs to use. I normally use LARGE eggs, but in case you want to compare sizes and substitutions, check out this chart!

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Once the cake cools…

We immediately drench it in milk. Not one, not two but three milks! Tres Leches!

  • Heavy Cream (I shortcut this and use 2% which honestly is FINE)
  • Evaporated milk
  • Sweetened condensed milk

There it is. Tips above and the recipe below! I hope that you love it as much as we do, and that for a brief moment, you’re able to WHISK AWAY on a vacation…if only to the backyard! I would LOVE to see your pics once you make it, be sure to tag me @Tuckermeg on Instagram!

Tres Leches Perfect Summer Dessert

This is the real deal. Homemade Tres Leches Cake. Super light sponge cake that soaks up a three milk blend, then blanketed in whipped cream and cinnamon. All your worries melt away, for a moment you are ON vacation. Mexico take us away!
Course Dessert
Cuisine Mexican
Keyword cake
Author Meg Tucker

Ingredients

CAKE BATTER

  • 1 c all purpose flour
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 5 eggs separated
  • 1 c granulated white sugar
  • 1/3 c milk (I used 2%)
  • 1 ½ tsp GOOD vanilla

TRES LECHES SOAK

  • 1 can sweetened condensed milk 300 ml can works!
  • 1 can evaporated milk whole or 2% works!
  • 1/4 c milk 2% works perfectly

TOPPING

  • 2 c whipping cream HEAVY/33%
  • 1 pinch salt
  • 2 tsp white granulated sugar **You don't want this to be super sweet at all
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F
  • Spray a 9×13 pan with non stick spray
  • In a bowl, mix together your flour, baking powder and salt. Stir to combine.
  • In another 2 bowls, separate your eggs.
  • In the bowl with your egg yolks, add 3/4 c sugar and beat with electric beaters (if you have them) until they are pale yellow. Add 1/3c milk and vanilla and just mix long enough to combine, then pour this into the flour mixture and again, mix just to combine then let hang out while you prep the whites.
  • In your whites bowl, slowly add 1/4 c sugar while beating on high, then mix until the whites are STIFF peaks. AS in, could you turn the bowl upside down and it wouldn't fall on your head stiff.
  • Fold egg whites into the batter gently, just until combined. It should be light and puffy and almost cloud like. It's glorious. Gently pour batter into baking dish.
  • Smooth it all out and make sure there are no big air bubbles .Bake for 25 to 35 minutes, or until a toothpick comes out clean. Now you want to let totally cool on a cooling rack. Do NOT panic when it falls. It comes out looking LARGE and In charge then almost immediately falls, but this is FINE. Once it's totally cooled, poke holes all over the cake, GENTLY with a fork.
  • In yet another bowl *this is a cake of many bowls* combine the evaporated milk, sweetened condensed milk, and 2% milk until mixed together. Slowly pour this milk mixture over the whole cake, SLOWLY. You want to let it all soak together…and soak in.
  • Cover the cake in plastic wrap and pop in fridge for AT least a few hours before you plan to eat – you can even do overnight.
  • MAKE YOUR WHIPPED CREAM – whipping cream, vanilla, sugar, salt and whip until somewhere between soft and stiff peaks. When you're ready to serve the cake, lather this ALL over the top, then shake some cinnamon all over too! Serve with strawberries, or JUST A FORK AND A PLATE! Enjoy xo Happy "VACATION"!

Want more egg-spiration?

How about making Puff Pastry Egg Tarts? SO GOOD!

For MORE fun recipes and eggy info check out my friends at Egg Farmers of Alberta! 

*THIS IS A SPONSORED POST.

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Easy Sheet pan eggs, sausage and potato bake

sheet pan eggs
sheet pan eggs 1

Sheet pan eggs are so delicious. Make that sheet pan dinners. Why are they so popular? I think, largely in part to them being SO easy to build and bake. I think they rule because they make clean up a breeze and you can get the whole family helping out! This “any time of day” sheet pan recipe is my all time fave. Crispy seasoned potato chunks, sweet almost caramelized onions, salty sausage and creamy eggs make this the PERFECT meal. Feel free to mix and match the ingredients, depending on what you have on hand!

SHEET PAN EGGs OPTIONS:

  • Sweet potatoes, or russets
  • Yellow or yellow onions, shallots work too!
  • Honey garlic sausage, italian sausage, crumbled bacon works too!
  • Add some goat cheese or feta, crumbled bits of parm…SO GOOD!

Sheet Pan Eggs, Sausage and Potatoes

Crispy seasoned potato chunks, salty sausage bits and creamy eggs make this the perfect "anytime" of day meal! YES PLEASE!
Course Breakfast, brunch, dinner, lunch, Main Course
Cuisine Comfort Flavour
Keyword eggs, hash, sheet pan, sheet pan dinner
Author Meg Tucker

Equipment

  • Sheet pan
  • foil

Ingredients

  • 6-8 eggs you want 2 per person, so you can adjust all quantities of this recipe. **makes great leftovers!
  • 1 package your fave sausage meat You can remove the casings, or buy just the meat on its own
  • 2-3 large potatoes ANY kind (you can choose 2 russet + 1 sweet)
  • 1 med onion any variety – if using green choose 2-3 stalks
  • 4 tbsp olive oil
  • 1 tsp garlic fresh minced, or powder, or from a bottle- pureed. ALL GOOD!
  • 1 tsp paprika
  • 1 tsp your fave seasoning salt
  • 1 tbsp worcestershire sauce
  • 1 pepper ANY colour – optional but adds to the flavours
  • salt and pepper
  • 1/2 c parm or feta or goat cheese to crumble on top
  • 2 tsp fresh chopped parsley Optional Toppings

Instructions

PREP YOUR SHEET PAN

  • Cover your sheet pan in foil if you wish, then spray liberally with nonstick spray. If you prefer to JUST use the sheet pan, make sure it has lots of nonstick spray on it.
  • PREHEAT YOUR OVEN TO 450

PREP YOUR POTATOES

  • Scrub and chop your potatoes into a "medium dice", I love leaving the skin on.
  • Toss the potatoes in 2 tbsp of olive oil and half of the seasonings above (including 1/2 tbsp of worcestershire). Into the oven for 20 mins.
  • While your potatoes get a head start in the hot oven, let's prep our peppers, onion and sausages.
  • If your sausages come in casings, you want to pierce the skin and push all the sausage meat out of the casings, onto a plate.
  • Chop your onion to a small dice, then pepper to a small to medium dice, then toss the veggies in a bowl with the rest of the olive oil, worcestershire, seasoning salt, paprika, garlic, salt and pepper.
  • Take your potatoes out of the oven and scatter the veggies in with them, then break the sausage in little bits all over the pan. Back into the oven for another 20 mins, reducing heat to 425.
  • Once your veggies and sausage have cooked for 20 mins, take out and using a spoon, carefully make little wells (not down to the foil, but deep enough to hold an egg). Crack and carefully pour 1 egg into each well. (2 per person).
  • Sheet pan back into the oven for a few more minutes until the eggs are cooked through. For soft eggs you'll want to bake for about 6 mins, about 8-9 for harder eggs.
  • Take the sheet pan out of the oven and scatter some crumbled goat cheese, cheddar, or parm all over the top! ENJOY!

SHORTCUTS FOR OVEN POTATOES

  • You can always cut your potatoes into a small dice, then in a microwave safe bowl add water just to cover the potatoes then cook on high for about 5 mins** (all microwaves are different so you want them almost fork tender). This will soften your potatoes to give them a speedier cook in the oven. If you do this step, you can add your potatoes, peppers, onions and sausage ALL at the same time! (skip the 450, and go straight to 425).

Want more egg-spiration?

Try making an order of SCOTCH EGGS! Sausage, egg, bread crumbs and DELICIOUSNESS!

For MORE EGG-spiration, check out my friends at Egg Farmers of Alberta! 

*THIS IS A SPONSORED POST.

MTT

tres leches happily ever after cake

tres leches wedding cake
tres leches wedding cake 1

Tres Leches

Tres Leches Cake. Have you ever tried? Wade and I got married at Dreams Riviera Cancun in Mexico in 2015 and this was our wedding cake. Spongy, light, airy cake…that gets DRENCHED in three kinds of milk then covered in whipped cream. Wait. WET CAKE? Trust me on this. You need to try it to fully experience HEAVEN. This is the real deal…trust me, you will be asked for the recipe the MOMENT they take their first bite!

*as adapted from The Pioneer Woman

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Tres Leches Perfect Summer Dessert

This is the real deal. Homemade Tres Leches Cake. Super light sponge cake that soaks up a three milk blend, then blanketed in whipped cream and cinnamon. All your worries melt away, for a moment you are ON vacation. Mexico take us away!
Course Dessert
Cuisine Mexican
Keyword cake
Author Meg Tucker

Ingredients

CAKE BATTER

  • 1 c all purpose flour
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 5 eggs separated
  • 1 c granulated white sugar
  • 1/3 c milk (I used 2%)
  • 1 ½ tsp GOOD vanilla

TRES LECHES SOAK

  • 1 can sweetened condensed milk 300 ml can works!
  • 1 can evaporated milk whole or 2% works!
  • 1/4 c milk 2% works perfectly

TOPPING

  • 2 c whipping cream HEAVY/33%
  • 1 pinch salt
  • 2 tsp white granulated sugar **You don't want this to be super sweet at all
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F
  • Spray a 9×13 pan with non stick spray
  • In a bowl, mix together your flour, baking powder and salt. Stir to combine.
  • In another 2 bowls, separate your eggs.
  • In the bowl with your egg yolks, add 3/4 c sugar and beat with electric beaters (if you have them) until they are pale yellow. Add 1/3c milk and vanilla and just mix long enough to combine, then pour this into the flour mixture and again, mix just to combine then let hang out while you prep the whites.
  • In your whites bowl, slowly add 1/4 c sugar while beating on high, then mix until the whites are STIFF peaks. AS in, could you turn the bowl upside down and it wouldn't fall on your head stiff.
  • Fold egg whites into the batter gently, just until combined. It should be light and puffy and almost cloud like. It's glorious. Gently pour batter into baking dish.
  • Smooth it all out and make sure there are no big air bubbles .Bake for 25 to 35 minutes, or until a toothpick comes out clean. Now you want to let totally cool on a cooling rack. Do NOT panic when it falls. It comes out looking LARGE and In charge then almost immediately falls, but this is FINE. Once it's totally cooled, poke holes all over the cake, GENTLY with a fork.
  • In yet another bowl *this is a cake of many bowls* combine the evaporated milk, sweetened condensed milk, and 2% milk until mixed together. Slowly pour this milk mixture over the whole cake, SLOWLY. You want to let it all soak together…and soak in.
  • Cover the cake in plastic wrap and pop in fridge for AT least a few hours before you plan to eat – you can even do overnight.
  • MAKE YOUR WHIPPED CREAM – whipping cream, vanilla, sugar, salt and whip until somewhere between soft and stiff peaks. When you're ready to serve the cake, lather this ALL over the top, then shake some cinnamon all over too! Serve with strawberries, or JUST A FORK AND A PLATE! Enjoy xo Happy "VACATION"!

Want more Mexico love?

Want to see our wedding? Please enjoy our Happily Ever Anderson!

Meg xo

absolutely amazing rhubarb custard crumble

rhubarb custard
absolutely amazing 1

Summertime at its finest

Have you ever tasted summer? Then you haven’t had this rhubarb custard crumble before, because mark my words it completely defines summer. This recipe was JUST created today, quite literally by chance. We were so excited when my friend Skylar dropped off a giant bundle of rhubarb on our front step that I immediately got to work breaking it all down. Guys, I processed and chopped 9lbs of rhubarb! (yes, we weighed it) and then proceeded to make 4 bottles of rhubarb syrup and this glorious crumble. Want pics to prove how much I chopped? Here you go!

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Is it a pie or a crumble?

Great question! Here’s the thing, I think there is something spectacular about rhubarb custard pie. It’s by far, my favourite summertime dessert. BUT, I am not always a fan of pie crust, making or eating. Now this crumble topping however, is a game changer. I normally use this with my 30 Minute Fruit Bumble Crumble, but this just marries it all together!

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Rhubarb Custard Crumble

Juicy ripe rhubarb nestled into a sweet creamy custard base, topped with an almond cookie crumble "crust". HELLO SUMMER!
Course Dessert
Cuisine Canadian, Comfort Flavour
Keyword fruit crumble
Author Meg Tucker

Ingredients

PREP THE RHUBARB

  • 3 c chopped rhubarb
  • 1/2 c sugar
  • 2 tbsp flour

RHUBARB CUSTARD BASE

  • 3 eggs
  • 1 c sugar
  • 1/2 c flour
  • 1/3 c melted butter
  • 1 ⅓ c milk
  • 1 1/2 tsp vanilla
  • 1 pinch salt

ALMOND SUGAR COOKIE CRUMBLE

  • 3/4 c flour
  • 1/2 c melted butter
  • 1/2 c sugar
  • 1/2 tsp almond extract
  • 1 pinch salt

Instructions

PREP THE RHUBARB

  • Chop your rhubarb and toss with sugar and flour.
  • Spray a baking dish (I used a 2qt baking dish, you could use a 7×11 pan too), then pour in the rhubarb/flour mixture.

BUILD THE BASE

  • In a large bowl, whisk together your eggs, sugar, flour, milk, melted butter, salt, vanilla.
  • Pour into and over the rhubarb.

MAKE THE TOPPING

  • In another bowl, add flour, sugar, almond extract, melted butter and salt. Get in there with your hands and mix it all together until it's a loose crumble.
  • Scatter all the crumble mixture over the rhubarb and custard.
  • BAKE at 350 for about an hour. You want it to puff up, get golden, you want see caramelized bubbles on the sides of your baking dish. You also want your whole house will smell INCREDIBLE! **when you take it out of the oven, you will think it's still a little jiggly in the middle, but it's just the custard setting. It will still cook a little once it's out.
    ENJOY! xo

summer egg recipes: morning, noon and night!

summer eggs
egg farmers summer 1 1

welcome summer!

Summer egg recipes go hand in hand with warm weather and backyard fun! Although Summer 2020 is shaping up to be quite different than last summer, families are making the most of being “at home”. More backyard fun, more bbq’s and definitely more cooking. Whether you are a seasoned pro or “only in the kitchen because you MUST be“, we’ve provided you with some EGG-spiration in the kitchen, morning, noon, or night!

skillet eggs to start the day!

Let’s start with the power meal of the day, summer breakfast egg ideas! We are #breakingtherules when it comes to what you “should” be eating in the morning. Not only that, have you ever considered switching up the methods of cooking these egg ideas? Induction burner/hot plate! Crock Pot! Instant Pot! BBQ! You don’t have to heat the whole house to make a great meal happen. Here are some of my faves:

  • Fried eggs cooked on the BBQ! The great thing about cooking eggs in their own little mini cast iron skillets, you can get creative with your “add-ins” or “accessories” as I like to call them! Set up a few toppings and let everyone create their own skillets – cheese, ham, sausage, crumbled bacon, onions, peppers and more!
  • Leftovers Breakfast Hash– this is a good one too because it takes the guesswork out of the morning plan and uses up Friday or Saturday night’s leftovers! Start with 6 eggs, then chop and add in some diced chicken, steak, sausages, cheese and veggies. Even leftover potatoes can make an appearance. AMAZING!
  • Egg Crepe Wraps -Think a paper thin crepe, but the only ingredient is an egg! Then roll up and eat on its own, or use this “crepe” as the wrap to your fillings!
summer eggs breakfasts 1

Who wants pizza?

I think all hands are in the air when it comes to pizza. ANY time of day, you will get a yes from me, especially when I get to design my own! Pizza doesn’t have to break the bank either. You can make your own crust, then add every conceivable topping option. Including EGGS! Here are some of my FAVE eggy pizza ideas!

  • Pizza dough + cream sauce + bacon and onion + mozza + parm + fried eggs. Bake in a really hot oven or BBQ on a stone. CARBONARA CENTRAL!
  • Pizza dough + tomato sauce + crumbled sausage + basil + sharp cheddar + fried eggs. YES PLEASE!
  • Pizza dough + olive oil + garlic + fried eggs + bacon + sausage + gruyere. BREAKFAST FOR LUNCH!
summer eggs breakfasts 1

eggs every night, all night!

Well, we’ve successfully worked eggs into every meal of the day and we are not stopping now! When it comes to dinner egg ideas, of course there is the standard “breakfast for supper” idea with french toast, or eggs and bacon, but have you tried any of these delicious ideas?

  • A big juicy bacon cheeseburger with all the toppings, INCLUDING a soft sunny side up egg? Ooey, gooey perfection.
  • A big pan of fried rice, using leftover rice, peppers, onions, soy sauce, then scramble in a couple eggs at the end with a pat of butter.
  • Street Corn Devilled Eggs make a perfect side dish
  • Caesar Inspired Devilled Eggs can start your dinner off right!
  • Mexican baked skillet eggs as a twist to Taco Tuesdays
  • Bacon, Gouda and Caramelized Onion Frittata…say no more!

Eggs are truly so versatile. The summer is here and we know we are living through unprecedented times, but use this time to get creative. Break the rules, not the bank account!

Enjoy! Meg

For MORE EGG-spiration and amazing EGG recipes, check out my friends at Egg Farmers of Alberta! 

*THIS IS A SPONSORED POST.

logomtt 1

Thai coconut curry

thai coconut curry
Copy of ADULTS THAI 1

thai coconut curry please!

I think if you made me choose, I might have to say THAI food is my all time FAVE. Well, I do love Italian but Thai just makes me feel so happy. Something about the coconut milk, peanut sauce, lemongrass, chicken satay, OH MY GOSH I could go on! Well today, let’s make thai coconut curry. We can adjust the heat levels by choosing different pastes. We can swap chicken for beef, or pork, or shrimp, or even tofu! The combinations are endless, all ladled out into amazing thai bowls, you’re set!

Thai Coconut Curry

Creamy coconut milk blankets flavour packed chicken and veggies to make homemade thai coconut curry one of your NEW favourite weekend dinners!
Course dinner
Cuisine asian
Keyword curry, thai chicken, thai coconut curry
Author Meg Tucker

Ingredients

  • 2 tbsp canola or peanut oil
  • 2 chicken breasts You can also use chicken thighs (4), pork, beef, shrimp or tofu
  • 2 onions or shallots
  • 2 cloves minced garlic
  • 3 1/2 tbsp red curry paste (green will be spicier)
  • 1 tbsp fresh ginger
  • 1 can coconut milk large can – soup can
  • 2 tbsp fresh lime juice
  • 1 tbsp sweet chili sauce
  • 1 tbsp brown sugar or palm sugar

VEGGIES

  • Broccoli, snap peas, carrots, onions, peppers, bamboo shoots CHOOSE YOUR FAVES!
  • 2 stalks green onion chopped

OPTIONAL THAI INGREDIENTS

  • thai basil, lime leaves, fish sauce, palm sugar **these are optional and not always readily available

TOPPINGS

  • 3 tbsp chopped peanuts or cashews
  • lime wedges
  • 2 tbsp cilantro

RICE OR NOODLES – TAKE YOUR PICK!

    Instructions

    MAKE YOUR RICE OR NOODLES AND SET ASIDE!

      PREP EVERYTHING

      • Chop your chicken into 1 inch chunks. Chop your veggies into chunks, dice your shallots, mince or prep your garlic through a garlic press, peel and chop your ginger. Get everything ready to go…
        **IF you're using tofu or shrimp, they will NOT need as much time as chicken, pork or beef. Please add more towards the end!

      READY TO COOK!

      • Season chicken with salt and pepper, set aside.
      • Heat canola oil in a large frying pan, or dutch oven over medium high heat.
      • Add your shallots, garlic and ginger to the pan and stir fry until fragrant, about 2 minutes.
      • Add chicken and stir fry for about 5 minutes until the chicken is no longer pink.
      • Stir in red curry paste and brown sugar, get everything coated and cooking, about 1 minute.
      • Open your can of coconut milk. Now, scooping out JUST the top/hardened coconut cream on the top, add this to your chicken mixture in the frying pan.
      • Once you've let that all hang for a bit, ADD IN the coconut water at the bottom of the can. Bring everything up until it starts to boil, then reduce heat and cook uncovered stirring for about 10-15 mins.
      • Now it's time to add the veg, but we don't want to cook for very long, just until tender.
        Remove from heat; stir in green onions, chili sauce (optional), fresh lime juice; season with salt and pepper, to taste.
      • Serve immediately with rice, top with crushed peanuts, cilantro and lime wedges.

      WHAT PRODUCTS WORK WELL?

      I LOVE the THAI KITCHEN brand paste. Ok, can you make your own curry paste? Absolutely yes. BUT that’s a pretty intense recipe so please do not think buying paste is a shortcut, rather a building block for flavour!

      Now that you’ve tried thai coconut curry, what’s next?

      Try my Baked Burgers with Asian Slaw!

      ENJOY! Meg

      **this post may contain affiliate links.

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