For the cake, beat the butter until it doubles in volume, add the egg yolks one by one, the sweetened condensed milk, and the coffee dissolved in warm water.
Add the sifted flour with the baking powder, alternating with the beaten egg whites, mixing gently to ensure the cake rises.
Add Clavel milk.
Pour into a previously greased and floured mold, and bake for 45 minutes at 180º C. Unmold and let cool.
For the frosting, melt the chocolate in a double boiler, along with the honey and butter, until everything is incorporated.
Once the cake is cool, cover it with the frosting, and with the leftover frosting and a piping bag, decorate the entire edge of the cake.
Serve cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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