Powdered milk cake

Directions

• Preheat the oven to 180°C and grease a round mold (approximately 24 cm) with butter and flour.
• In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy.
• Add the milk and oil to the egg and sugar mixture, stirring well until incorporated.
• Gradually add the sifted wheat flour and baking powder to the dough, mixing gently to avoid lumps.
• Pour the batter into the prepared tin and bake in the preheated oven for approximately 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• While the cake bakes, prepare the filling and frosting. 
  In a bowl, mix condensed milk, milk cream and Ninho powdered milk until you get a homogeneous cream. 
  Reserve.
• Remove the cake from the oven when ready and let it cool for a few minutes.
• With the cake 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 rest of the cream, spreading it evenly.
• If desired, decorate the cake with Ninho powder sifted on top.
• Take it to the fridge for at least 2 hours before serving so that the cream is more consistent and the flavor of the Ninho milk is well refined.