Part 2/6:
Cocoa Powder: 35 g (about 2 tablespoons)
Sweetened Condensed Milk: 395 g (1 can)
Milk Powder: 75 g (preferably Ninho for added flavor)
Heavy Cream: 200 g (1 box)
Preparing the Cake Base
Begin the preparation by whipping the egg whites in a mixing bowl until they become frothy and start turning white. Gradually incorporate the sugar, allowing it to dissolve completely while beating to achieve stiff peaks. Once the egg whites are well-structured, add the egg yolks one at a time while mixing at a lower speed to prevent splattering.