Brazilian Ninho Milk and Brigadeiro Cake

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

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

Let cool completely and reserve a small amount for decoration

Separate the cream filling from the Oreo cookies and set aside the cream for the mousse

Blend the Oreo cookie wafers in a blender until they form fine crumbs

Mix the cookie crumbs with melted butter until well combined

Press the mixture into the bottom of a 23cm springform pan to form an even crust

Bake the crust in a preheated oven at 200°C (392°F) for 3 minutes and let cool

In a blender, combine sweetened condensed milk, heavy cream, milk powder, reserved Oreo cream, and dissolved gelatin. Blend until smooth

Pour half of the mousse over the cooled crust and freeze for 20 minutes to set

Spread the cooled brigadeiro (excluding the reserved portion) over the set mousse layer

Pour the remaining mousse over the brigadeiro layer

Decorate the top with the reserved brigadeiro

Refrigerate for at least 3 hours before serving