Honey Cake

Preheat the oven to moderate heat (170°F)

Beat the egg yolks well with the sugar

Mix the flour and yeast

Beat the egg whites until stiff peaks form

Add the egg whites, alternating with the flour mixture, to the egg yolk mixture

Bake 5 thin layers, each about 22 cm in diameter, for 10-12 minutes

If desired, place each layer on a baking sheet

Filling preparation

Mix the sugar, butter or margarine, vanilla extract, coffee, and egg until smooth

Melts the chocolate in a double boiler and adds it to the mixture, stirring well

Chill the filling in the refrigerator for 15 minutes before using

Place the filling between the layers, stacking them, but reserving one layer

Cover the cake completely

Use any remaining filling as decoration

Melt 1/2 cup sugar, add 1 tablespoon water, and cook over low heat

When the sugar forms a golden caramel, spread it immediately on the reserved layer

Make quick cuts to form triangles with a buttered knife

Work quickly, as the melted sugar hardens in less than 1 minute

When the caramel cools, place the final layer of caramelized cake over the cake, and decorate the edges with the remaining filling

Refrigerate the cake until firm, for 3-4 hours

Cut the cake with a knife immersed in boiling water

This cake can be stored in the refrigerator for up to 10 days.