Ingredients

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In the bowl of a stand mixer, add the eggs and beat them. Gradually add the sugar and continue beating until a light, fluffy cream forms, which should take about 8 minutes.

3. 3

   Add the vanilla extract, followed by the oil and milk, mixing just until combined.

4. 4

   With the mixer on low, gradually incorporate the sifted all-purpose flour.

5. 5

   Finish by mixing in the baking powder until just incorporated.

6. 6

   Pour the batter into a greased and floured 20-22 cm bundt pan.

7. 7

   Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

8. 8

   In a saucepan, combine the condensed milk, powdered milk, and butter.

9. 9

   Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the bottom of the pan, like a creamy brigadeiro.

10. 10

    Turn off the heat and add the heavy cream, mixing well until smooth.

11. 11

    Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and allow it to cool completely in the refrigerator.

12. 12

    Once the brigadeiro base is cold, gently fold in the firmly beaten whipped cream until you have a light and airy mousse.

13. 13

    Pour the finished mousse over the cooled cake, spreading it evenly to cover the top and sides.

14. 14

    For a final touch, sift some extra powdered milk over the top of the cake.

15. 15

    Slice and enjoy