Milky Girl Cake with Strawberries

Layers: In a large bowl, whisk together the condensed milk and eggs until smooth.

Combine the flour and baking powder, then add them to the wet ingredients. Mix into a batter using a whisk (or hand mixer).

Trace 16 cm circles on parchment paper using a pencil (or use a stencil).

Spread 1.5 to 2 tablespoons of batter onto each circle using an offset spatula.

Bake in a preheated oven at 180°C (350°F) until the edges are golden (5-7 minutes). Peel the baked layers off the parchment while hot and let them cool (do not stack them on top of each other).

Confit: Puree the berries in a saucepan. Add the sugar and starch. Heat over medium heat.

Once boiling, cook the confit for about 1 minute while stirring constantly until thickened. Cool to room temperature, then refrigerate for 2-3 hours.

Frosting: Beat the mascarpone with the condensed milk on low speed (to break up any cheese lumps).

Add the heavy cream in several additions. Increase the mixer speed to medium-high and whip until fluffy and of medium firmness.