Sunflower Cake with Brigadeiro Filling

In a stand mixer, beat the margarine (or butter) with the sugar until a smooth cream forms.

Add the eggs, one at a time, incorporating well after each addition. Alternate adding a little flour between the eggs, if desired.

Alternate adding the remaining all-purpose flour and the milk, mixing until the batter is smooth and has a buttery consistency.

Add the baking powder and stir in the vanilla extract and a pinch of salt.

Pour the batter into an appropriate pan (possibly one with a central tube, for the desired visual effect) and bake in a preheated oven.

For the frosting: Combine one can of sweetened condensed milk, a little margarine, the compound chocolate, and the heavy cream in a saucepan over heat. Cook until it reaches the consistency of a soft, creamy, yet firm brigadeiro.

Remove the brigadeiro from the heat and let it cool slightly, then add drops of egg yolk yellow gel food coloring, mixing vigorously until the desired sunflower color is achieved.

Unmold the cake and use the yellow brigadeiro as a frosting, spreading it so it drips down the sides to simulate sunflower petals.