Dough
5 cups of wheat flour
2 cups of sugar
2 cups of butter
1/2 cup of milk
1 teaspoon of active dry yeast
10 eggs
Filling
1 cup of condensed milk
3/4 cup of coconut milk
Topping
1/2 cup of honey
800g of semi-sweet chocolate
Letters
2 cups of sugar
3 egg whites
6 drops of yellow food coloring
Accessories
2 24x35cm baking pans greased with butter
Pastry bag with fine tip and serrated edge
Parchment paper
Dough
5 cups of wheat flour
2 cups of sugar
2 cups of butter
1/2 cup of milk
1 teaspoon of active dry yeast
10 eggs
Filling
1 cup of condensed milk
3/4 cup of coconut milk
Topping
1/2 cup of honey
800g of semi-sweet chocolate
Letters
2 cups of sugar
3 egg whites
6 drops of yellow food coloring
Accessories
2 24x35cm baking pans greased with butter
Pastry bag with fine tip and serrated edge
Parchment paper
Dough
Preheat the oven to medium temperature
In a stand mixer, cream the butter with the sugar
Add the eggs and mix until smooth
Add the flour, yeast, and milk, and mix for 3 minutes or until smooth
Divide between baking pans (if you have a small oven, divide the recipe in half and make two cakes at once)
Bake for 35 minutes or until a toothpick comes out clean
Let cool
Filling
Heat the coconut milk and condensed milk over medium heat, stirring constantly, for 20 minutes or until it separates from the pan
Let cool
Letters
Preheat the oven to low temperature
Beat the egg whites until foamy
Add the sugar and beat until stiff peaks form
Add the coloring and mix until combined
Place some of the meringue in a pastry bag with a fine tip and serrated edge
On parchment paper, write THE BOOK OF POEMS and reserve the remaining meringue
Bake for 10 minutes or until dry and firm
Let cool and carefully remove the letters from the parchment paper. Reserve
Topping
Melt the chocolate in a double boiler
Remove from heat
Add the honey and mix until thickened slightly
Assembly
Unmold one cake onto a serving plate, spread with the filling, and top with another cake
Place the topping and smooth with a damp spatula
Use some of the remaining meringue in a pastry bag with a fine tip and serrated edge to create a border around the cake, simulating the pages of a book
Finish the cake's edges with the remaining meringue and fine tip
Finally, arrange the letters on top of the cake.