Mix the milk, wheat flour, brown sugar, cocoa, honey, cinnamon, cloves and baking powder in a bowl until smooth.
Pour the mixture into a greased and floured 25 x 35 cm baking tin and bake in a preheated medium oven for 20 minutes.
Let cool, remove from the tin and cut in half lengthwise. Reserve.
For the filling, beat the cream with the sugar in an electric mixer until whipped.
Add the dulce de leche and beat until smooth.
Mix the syrup ingredients separately.
In a square dish, make a layer of dulce de leche, one layer of cake moistened with the syrup, one layer of dulce de leche, then another layer of moist cake and finish with the dulce de leche.
Refrigerate for 2 hours.
For the icing, mix the chocolate with the cream and cover the cake.
Make threads of white chocolate and finish the decoration with a toothpick.
Refrigerate for another 2 hours and serve.
Enjoy your meal!