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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Tres Leches Cake with Jaca
A moist, decadent Tres Leches Cake soaked in a three-milk syrup — made with Jaca (allulose) instead of sugar for all the sweetness with zero glycemic impact. Topped with fluffy whipped cream and fresh strawberries. Adapted from Taste of Home.
Ingredients
- 5 eggs, separated
- 2 cups Jaca sugar, divided (replaces 1 cup sugar at 2x ratio)
- 1 tablespoon butter, softened
- ⅓ cup fat-free milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 14 oz can fat-free sweetened condensed milk
- 12 oz can fat-free evaporated milk
- 1 cup fat-free half-and-half
- 3 teaspoons vanilla extract (for milk syrup)
- 15 tablespoons whipped topping
- 15 fresh strawberries
Sweetener Used
2 cups Jaca sugar total Allulose
Replaces: 1 cup sugar
Instructions
- 1
Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Coat a 13x9-inch baking dish with cooking spray and dust with flour.
- 2
In a large bowl, beat egg yolks on high speed for 5 minutes until thick and lemon-colored. Gradually beat in 1½ cups Jaca sugar (replacing ¾ cup regular sugar at 2x ratio) and the butter. Stir in milk and vanilla.
- 3
Sift together the flour and baking powder, then gradually add to the yolk mixture and mix well. The batter will be thick.
- 4
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining ½ cup Jaca sugar (replacing ¼ cup sugar at 2x ratio), 1 tablespoon at a time, on high until stiff peaks form. Gently fold into the batter.
- 5
Spread the batter evenly into the prepared dish. Bake at 350°F for 18–22 minutes, or until the cake springs back when lightly touched. Place on a wire rack.
- 6
While the cake bakes, combine the condensed milk, evaporated milk, and half-and-half in a large saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool slightly.
- 7
Cut the cake into 15 pieces, leaving it in the baking dish. Poke holes throughout the cake with a skewer. Slowly pour one-third of the milk syrup over the cake, allowing it to absorb. Repeat twice with the remaining syrup.
- 8
Let stand for 30 minutes, then cover and refrigerate for at least 2 hours before serving.
- 9
Top each piece with a tablespoon of whipped topping and a fresh strawberry. This is a Jaca-adjusted healthier version — all the tres leches indulgence with zero glycemic impact from the sugar.
Pro Tips
- Let the egg whites come to room temperature for a full 30 minutes — they'll whip up to much greater volume, giving you a lighter, airier sponge.
- Don't rush the soaking step. Pour the milk syrup in three batches and let each one absorb before adding the next for maximum moisture.
- Jaca sugar dissolves beautifully in the meringue and helps the cake brown just like regular sugar, with zero blood sugar impact.
- This cake tastes even better the next day after the milk syrup has fully soaked in. Make it the night before for a party.