Tres leche cake with Choco Crème

  • Preparation 45 min
  • Cooking 25 min
  • Servings 8 to 10
  • Freezing Absolutely


Ingredients for the cake

  • 5 large eggs at room temperature, white and the yolk separated
  • 1 cup white sugar
  • 2 teaspoons Choco Crème liquor
  • 1/4 cup 3.25% milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 pinches salt
  • Ground nutmeg for serving

Ingredients for the tres leche filling

  • 1 can of 300 ml sweetened condensed milk
  • 3/4 cup Choco Crème liquor
  • 1/2 cup 35% whipping cream

Ingredients for the whipped cream

  • 2 cups 35% whipping cream
  • 1/3 cup icing sugar
  • 2 teaspoons Choco Crème liquor



  • Preheat the oven to 350 °F.
  • Start with the cake. In a large bowl, combine the egg yolks, sugar and Choco Crème liquor and using a hand mixer, beat for 2 minutes until the mixture whitens and takes volume. I suggest starting at low speed and increasing to high speed slowly.
  • Add the milk and mix for 10 seconds. Set aside.
  • In another large bowl, put the flour, baking powder and salt then mix.
  • Add the dry mixture to the eggs and mix just enough to wet the dry ingredients. Set aside.
  • In a large bowl using a hand mixer, beat the egg whites for a few minutes until peaks begin to form. Pour into the egg mixture and mix by folding until a smooth texture is obtained. Pour into a 9” x 13” Pyrex style baking dish.
  • Place in the oven and bake for 25 minutes until a toothpick comes out dry when poked in the centre. Let cool completely, about 1 hour. Prick all over with a fork and set aside in the fridge.
  • For the tres leche filling, in a large bowl, put the condensed milk, the Choco Crème and the cream then mix. Pour over the cake, let it absorb for a few minutes and set aside in the fridge for 2 hours.
  • In a large bowl, pour the whipping cream, icing sugar and Choco Crème. Whisk for 3 to 4 minutes or until soft peaks form. Spread over the cake and garnish with a little nutmeg to taste.