Powdered milk cake

Preparation mode

• Preheat the oven to 180°C and grease a round pan (approximately 24 cm) with butter and wheat flour.
• In a large bowl, beat the eggs with the sugar until light and fluffy.
• Add the milk and oil to the egg and sugar mixture, mixing well until incorporated.
• Gradually add the sifted wheat flour and yeast to the dough, mixing gently to avoid lumps.
• Pour the batter into the prepared pan and bake in the preheated oven for approximately 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• While the cake bakes, prepare the filling and topping. In a bowl, mix the condensed milk, cream and Ninho powdered milk until you obtain a homogeneous cream. Reserve.
• Remove the cake from the oven when ready and let it cool for a few minutes.
• While the cake is still warm, cut it in half, creating two layers.
• Spread part of the Ninho cream over the first layer of cake.
• Place the other half of the cake on top and cover it with the remaining cream, spreading it evenly.
• If desired, decorate the cake with Ninho powdered milk sifted on top.
• Refrigerate for at least 2 hours before serving so that the cream becomes more consistent and the flavor of Ninho milk is well developed.