White Brigadeiro and Canned Strawberry Cake

Beat the eggs in a stand mixer until they are very airy.

Gradually add the sugar while keeping the mixer running.

Slowly incorporate the warm milk into the batter.

Add the flour little by little, mixing gently.

Finally, add the vanilla extract and baking powder, mixing until just combined.

Pour the batter into a greased and floured pan and bake until golden brown.

Prepare the white brigadeiro (fudge) by mixing the sweetened condensed milk, heavy cream, and butter in a saucepan, stirring continuously until it reaches a creamy consistency.

Let the brigadeiro cool, then vigorously fold it into the whipped topping until a smooth mousse is formed.

Simmer the frozen strawberries with sugar and a little lemon juice over low heat, stirring occasionally, until you achieve a shiny and thick jam.

Cut the baked cake into two horizontal layers.

Begin assembling the cake inside the can/tin, thoroughly moistening the first cake layer with the simple syrup.

Add a layer of the white brigadeiro mousse over the moistened cake, followed by a layer of the strawberry jam.

Place the second cake half on top, soak with more simple syrup, and cover with the remaining mousse.

Finish by covering the top with white chocolate shavings and, if desired, fresh strawberries.

Refrigerate the cake in the tin until thoroughly chilled before serving.