In a small sauce pan mix the butter and the sweet condensed milk.

Bring the sauce pan to the stove and heat it over medium-low heat.

Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens and the brigadeiro starts to come off the bottom of the pan, about 10 minutes.

Remove from heat.

Add the raspberry puree and the vanilla extract and mix until incorporated. Reserve to cool.

In a small saucepan, mix the water with the sugar and the cinnamon stick. Bring to a boil and let it boil until the sugar is dissolved. Cool to room temperature.

Pre heat your oven to 350 degrees.

Using your stand (or hand) mixer, beat the egg whites until stiff peaks form. Reserve.

In your stand mixer, beat the egg yolks and the sugar until fluffy and pale yellow.

With the mixer on slow speed, add the oil and continue beating until incorporated. Then, add the flour in 3 parts, alternating with the milk, beating just until incorporated. Do not overmix!

Fold in the whipped egg whites delicately and, finally, the baking powder.

Butter and flour 3 9-inch cake pans.

Divide the batter between the 3 pans and bake at the preheated oven for about 20 minutes or until a tooth pick inserted in the middle of the cake comes out clean.

Let the cake cool before assembling.

Start with one sponge cake, moistening it with some of the sugar syrup. Then add 1/3 of the brigadeiro, spreading it evenly with a spatula.

Repeat the steps above with the other two cakes, finalizing with raspberry brigadeiro and fresh berries to decorate.

Dust with powdered sugar and serve!