Creamy Condensed Milk and Strawberry Streusel Cake (Cuca)

For the filling, start by mixing the sweetened condensed milk with the cornstarch in the saucepan to dissolve well and prevent lumps.

Add the strained egg yolk, vanilla extract, and milk, mixing well until the mixture is uniform before turning on the heat.

Cook the mixture over low heat, stirring continuously until it thickens. Cook for another 3 minutes after it starts to boil to ensure the starch is completely cooked.

Turn off the heat and add the heavy cream (removing some of the liquid/whey if using canned), mixing quickly to combine and give the filling extra creaminess.

Transfer the finished filling to a container, cover it with plastic wrap directly touching the surface, and set aside to cool.

Prepare the jam by placing the chopped strawberries, sugar, and strained lemon juice in a saucepan.

Cook the jam over low heat, stirring occasionally, until the strawberries soften and the mixture reduces, reaching the jam consistency.

Transfer the jam to another container and let it cool.

For the streusel topping (farofa), mix the all-purpose flour, sugar, and baking powder in a large bowl.

Incorporate the cold, cubed butter or margarine into the dry mixture, rubbing with your fingertips until a loose, uniform crumble forms.

Grease a baking dish (approximately 13x9 inches) with butter and dust with all-purpose flour.

Spread half of the streusel mixture in the baking dish, forming a thick and even base for the cuca.

Cover the streusel base with the cooled condensed milk filling, spreading gently with the back of a spoon so as not to disturb the base.

Distribute dollops of the strawberry jam over the filling and use a knife to swirl or spread the jam to cover areas without topping.

Finish by covering the entire filling with the remaining streusel, smoothing the surface.

Bake in a preheated oven at 350°F (180°C) for about 30 minutes or until the topping is golden brown and the cake appears set.