Brazilian Ninho Milk Cake with Brigadeiro Filling

Combine sweetened condensed milk, cocoa powder, and margarine in a saucepan

Cook over low heat, stirring constantly, until the mixture pulls away from the bottom of the pan

Separate the cream filling from the Oreo cookies and set aside

Blend the cookie parts in a blender until they form crumbs

Mix the cookie crumbs with melted butter

Press the mixture into the bottom of a 23cm removable-bottom pan

Bake in a preheated oven at 200°C for 3 minutes, then let cool

In a blender, combine sweetened condensed milk, heavy cream, powdered milk, the reserved Oreo cream filling, and dissolved gelatin. Blend well

Pour half of the Ninho mousse over the crust and freeze for about 20 minutes

Spread the brigadeiro filling over the set mousse

Pour the remaining Ninho mousse on top

Reserve a small amount of brigadeiro for decorating the top of the cake

Refrigerate for approximately 3 hours before serving