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Picture of Cuatro Leches Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6591 kcal 330 %
  • Fat 376 g 579 %
  • Saturated 188 g 942 %
  • Carbs 684 g 228 %
  • Fiber 3 g 12 %
  • Protein 137 g 275 %
  • Cholesterol 1827 mg 609 %
  • Sodium 3135 mg 131 %
  • Calcium 3702 mg 370 %
  • Magnesium 339 mg 81 %
  • Potassium 4604 mg 98 %
  • Iron 18 mg 101 %
  • Zinc 13 mg 119 %
  • Phosphorus 3726 mg 532 %
  • Vitamin A 3270 µg 363 %
  • Vitamin C 22 mg 25 %
  • Thiamin (B1) 3 mg 213 %
  • Riboflavin (B2) 7 mg 519 %
  • Niacin (B3) 14 mg 89 %
  • Vitamin B6 1 mg 87 %
  • Folate equivalent (total) 736 µg 184 %
  • Vitamin B12 8 µg 318 %
  • Vitamin D 28 µg 186 %
  • Vitamin E 34 mg 225 %
  • Vitamin K 30 µg 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cuatro Leches Cake

Ingredients

  • Unsalted butter, room temperature
  • 1 1/4 cups cake flour (not self-rising)
  • 1/4 cup nonfat milk powder
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 1/3 cup safflower oil
  • 5 large egg yolks plus 6 large egg whites
  • 1 vanilla bean, split and seeds scraped
  • 1/4 teaspoon cream of tartar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 2 cups cold heavy cream
  • 1/4 cup sugar
  • Fresh peaches, berries, or citrus (optional)

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