Milk Powder Cake with Strawberries

Beat the eggs in a stand mixer until they are very light and airy to ensure a light cake batter.

Gradually add the sugar without rushing, while continuing to beat.

Incorporate the milk and all-purpose flour, alternating between them, adding them gradually to the mixture.

Finish the batter by adding the baking powder and vanilla, mixing gently so as not to lose the incorporated air.

Transfer the batter to a pan previously lined with parchment paper and bake until golden brown.

With the cake baked and cooled, cut it into three equal layers for assembly.

Prepare the filling by beating very cold heavy cream with the Ninho brigadeiro mixture in a stand mixer until a creamy consistency is achieved.

Begin the assembly by moistening the first cake layer generously with simple syrup.

Spread a generous layer of the Ninho filling and add the strawberry jam on top for a special touch.

Repeat the process of soaking with syrup, adding filling, and spreading jam over the second cake layer.

Close the cake with the final layer, also moistening it with the remaining syrup, and refrigerate to set.

Prepare the frosting by beating chilled heavy cream with the sweetened condensed milk and dry milk powder until the desired consistency is reached.

Unmold the cake and cover it with the prepared mixture, applying it calmly to ensure an aesthetic finish.

Finish the cake by decorating it with plenty of white chocolate shavings and fresh strawberries.