Creamy Milk Powder Cake with Strawberries
A soft, indulgent cake filled with a velvety milk powder cream, fresh strawberries, and finished with a rich homemade brigadeiro. Perfect for birthdays and gatherings, this crowd-pleasing dessert generously serves 25 people.
🛒 Ingredients
25 servings
- 5 eggs
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup whole milk
- 1 pinch of salt
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (200 ml) heavy whipping cream
- 12 g unflavored gelatin powder
- 1 cup cold water
- Milk powder (volume equivalent to one condensed milk can)
- 9 oz (250 g) fresh strawberries
- 1 can (14 oz / 395 g) sweetened condensed milk (for brigadeiro)
- 1 tablespoon unsalted butter
- 5 tablespoons milk powder (for brigadeiro)
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Directions
- 1
Preheat oven to 230 °C (450 °F). Beat eggs and sugar with an electric mixer for 5 minutes until pale and fluffy.
- 2
Add sifted flour, milk, and salt; beat for 2 minutes. Gently fold in the baking powder with a spatula.
- 3
Pour batter into a greased and floured 9×13 inch (30×20 cm) baking pan. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- 4
Bloom gelatin in 1 cup cold water for 5 minutes, then melt in the microwave (30 seconds). In a blender, combine the first condensed milk, heavy cream, and milk powder. Add dissolved gelatin and blend for 30 seconds. Refrigerate 1 hour until firm.
- 5
Dice strawberries into small cubes and fold gently into the chilled cream.
- 6
Make the brigadeiro: in a saucepan over medium heat, stir together the second condensed milk, butter, and milk powder. Stir constantly for 8–10 minutes until the mixture thickens and pulls away from the sides. Remove from heat.
- 7
Slice the cooled cake horizontally into two layers. Brush each layer generously with diluted sweetened milk to moisten. Spread the strawberry cream over the bottom layer and place the top layer back on.
- 8
Coat the top and sides with warm brigadeiro. Garnish with whole fresh strawberries and refrigerate at least 30 minutes before serving.
💡 Chef's Tip
For a firmer cream, add an extra 2 g of gelatin. Swap strawberries for raspberries or diced mango depending on the season. Keeps well in the fridge for up to 3 days covered with cling film.
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