Part 4/8:
Creating the Creamy Filling
For the filling, we'll use 150 g of heavy cream (about 2.5 tablespoons), 75 g of sweetened condensed milk (roughly 2 tablespoons), and 55 g of Ninho milk powder (around 3 heaping tablespoons). Mix these ingredients lightly to prevent splattering when you start whipping.
Beat the mixture until it achieves a firm, stable whipped cream consistency, being cautious not to over-whip into butter. This rich Ninho whipped cream is remarkably flavorful compared to traditional whipped cream, making it an ideal complement for the cake.