Name: Coffee Ice Cream Cake
Prep time: 75 min
Cook time: 45 min
Yield: 12
Cuisine: Internacional
Ingredients: 300 grams flour; 1 can evaporated milk; 6 egg yolks; 3 sticks butter, (270 g); 4 tablespoons instant coffee; 2 tablespoons water, warm; 3 egg whites, almost nougat; 1 can milkmaid; 5 tablespoons corn syrup; 3 sticks dark chocolate; 5 tablespoons butter; 1 teaspoon baking powder

Preparation

30 mins

45 mins

Medium

Preheat the oven to 180º C. 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.

At the moment, this recipe does not have nutritional information.

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Coffee Ice Cream Cake

Ingredients

Preparation

Nutritional information

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