Milchmädchen Cake with Berry Filling

Whisk together the condensed milk and eggs in a bowl. Sift the flour with baking powder, then add salt and a pinch of vanillin to taste. Stir with a whisk until smooth—the batter should be runny and sticky.

Draw circles on parchment paper (matching the size of your desired layers), spoon 2 tablespoons of batter onto each, and spread evenly. Bake at 180°C (350°F) for 5–7 minutes until lightly golden. Let the layers cool right on the parchment.

Whip the mascarpone with powdered sugar and cold heavy cream until fluffy, about 5 minutes with a mixer. Simmer the berries with a small amount of sugar and starch until thickened.

Spread a little cream onto each cake layer and smooth it out. Add the berry filling to every layer or every other layer, as you prefer. To prevent it from leaking, pipe or spread a small border of cream around the edges.