1 can of sweetened condensed milk
1 and 3/4 cups of milk
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of instant coffee powder
1 cup of honey
3 cups of all-purpose flour
2 teaspoons of baking powder
2 teaspoons of active dry yeast
Filling
400g of white chocolate
1 cup of heavy cream
1/4 cup of freshly squeezed lemon juice
Coating
500g of white chocolate for dipping the honey cakes
Accessory
30x25cm baking sheet
1 can of sweetened condensed milk
1 and 3/4 cups of milk
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of instant coffee powder
1 cup of honey
3 cups of all-purpose flour
2 teaspoons of baking powder
2 teaspoons of active dry yeast
Filling
400g of white chocolate
1 cup of heavy cream
1/4 cup of freshly squeezed lemon juice
Coating
500g of white chocolate for dipping the honey cakes
Accessory
30x25cm baking sheet
Mix the sweetened condensed milk, milk, cinnamon, cloves, coffee powder, and honey
Add the all-purpose flour, baking powder, and active dry yeast, sifted
Place in a greased and floured baking sheet and bake at 180°C, preheated, for 25 minutes
Let cool, then cut into squares
Filling
Melt the white chocolate and mix with heavy cream, heating over low heat, until smooth
Remove from heat, add lemon juice, and mix well
Cut the honey cake in half and fill
Coating
Melt the white chocolate, stirring constantly, until smooth
Immediately coat the filled squares
Let set and serve.
