"Back to School" Cake

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Combine the boiled condensed milk with the eggs.
Pour in the melted butter and stir until smooth.
Add the flour, baking powder, and mix again.
Form 8 circles with a diameter of 18 cm and bake for 7-8 minutes at 180 °C. Cool the sheets.
Mix the boiled condensed milk with the cream cheese until a smooth texture is achieved.
Gradually, pour in the sweet cream, continuing to beat until the cream has a stable consistency.
Bring the sugar to a boil with water, add the boiled condensed milk until a homogeneous mixture, and let it cool.
Assemble the cake in a ring with a diameter of 18 cm, adding alternately sponge cake, cream, each time soaking the layers with syrup.
Put the cake in the refrigerator for 10-12 hours.
DECORATE WITH ANY CREAM YOU PREFER FOR THE SURFACE, CHOCOLATE PENCILS, CHOCOLATE-COATED POPPED RICE, AND CHOCOLATE FLAKES.
Enjoy!