Danoninho Dessert Cake

Beat the egg whites in a stand mixer until stiff peaks form.

Add the egg yolks and continue to beat the mixture.

Add a pinch of salt and one tablespoon of oil to the batter.

Incorporate one cup of all-purpose flour and two tablespoons of 50% cocoa chocolate, mixing quickly after adding.

Mix in one level tablespoon of baking powder (since it's a small batch of batter) and finish preparing the cake batter.

Pour the batter into a greased large baking dish or pan and bake in a preheated oven at 400°F (200°C) for approximately 25 to 30 minutes.

Prepare the first layer of frosting by mixing the ready-made brigadeiro with one small carton of heavy cream.

Once the cake is done, poke holes all over the surface with a fork.

Spread the brigadeiro frosting over the poked cake.

Prepare the second topping by whipping the heavy whipping cream (which must be very cold) with half a cup of milk, adding the milk gradually until the desired consistency is reached.

Fold the eight cups of Danoninho into the whipped heavy cream and lightly mix the batter.

Cover the cake with the heavy cream and Danoninho mixture.

Finish the dessert by decorating with two trays of sliced strawberries on top.