Preheat the oven to 180°C, grease, flour, and line the bottoms of 2 24 cm pans with parchment paper. Dissolve the coffee in the milk and set aside, then melt the butter either in a double boiler or in the microwave. Whip the egg whites with a pinch of sugar until stiff peaks form and set aside.
Beat the egg yolks with the sugar until creamy and their color has lightened, add the teaspoon of vanilla and the coffee liqueur, mix well and remove from the mixer. Sift the dry ingredients separately and add to the egg yolks gradually, folding gently. Once the flour is incorporated, add a bit of the milk with coffee, mixing alternately until finished. Then add the melted and cooled butter, and finally, the whipped egg whites. Pour the batter into the pans and bake for 25 to 30 minutes. Check with a toothpick and if it comes out clean, remove from the oven and let cool.
Blend the sweetened condensed milk, evaporated milk, and half-and-half with the desired amount of instant coffee and soak the cooled cakes with it. Whip the cream and also add about 3 tablespoons of instant coffee and one of coffee liqueur. Fill the cake and cover it with the cream, decorating with fresh or canned fruit. Chill a bit and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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