No-Bake Brazilian Ninho Milk Bomb Cake

1. Melt the chocolate coating in the microwave and brush the entire inside of the lid of a plastic cake container

2. Refrigerate until dry and brush a new layer, reserving some for covering

3. Refrigerate until dry

4. Melt the white chocolate in the microwave and add the sweetened condensed milk, heavy cream, and ice cream emulsifier, mixing well

5. Set aside to cool

6. Prepare the whipping cream powder according to package directions

7. Beat the prepared whipping cream until stiff peaks form

8. Gently fold in the Ninho milk powder and the white chocolate mixture

9. In the lid lined with the chocolate coating, alternate layers of cream and strawberries until ingredients are used up

10. Cover with the remaining chocolate coating and refrigerate for 2 hours

11. Carefully flip the lid onto the serving plate without breaking, releasing air to completely unstick

Serving

1. Serve decorated to taste