Prepare the dough. In a separate bowl, mix the dry ingredients. In a large bowl, combine the condensed milk and eggs. Beat the mixture of condensed milk and eggs for 5 minutes. The mixture will become more airy and bubbles will appear. Then gradually add the flour and mix until smooth. The finished dough will be quite thick.
Form the cakes for baking. Pour 1.5-2 tablespoons of dough into the circle drawn on the parchment and spread it in an even layer. Make sure that the dough thickness is the same everywhere, as the dough rises slightly during baking. Make circles of dough on all the blanks.
Bake the cakes. Place the pieces in a preheated oven and bake at 170-180 degrees for 8-10 minutes. Check the readiness by the color of the cakes, which should become ruddy, light yellow. After baking, take the cakes out, separate the parchment paper from them and leave to cool. Cool and store each cake separately from the other, do not stack them on top of each other, as they may stick. Lay the cakes on paper or, if there is little space, put a layer of parchment between each cake and put a weight so that they do not deform.
Prepare the cake cream. Add condensed milk to the cold cream and beat everything with a mixer at high power until stable peaks form. Add yogurt and powdered sugar to the whipped cream, mix for 30 seconds at low power until smooth. When the ingredients are combined, increase the speed. Beat for no more than 2 minutes. The cream will be airy, hold its shape well, but not too dense, ideal for layering.
Assemble the cake. Spread each layer of cream with a thick layer, stack them on top of each other. Leave the cake to soak for 2 hours.