Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs and sugar using an electric mixer until thick and pale, about 5 minutes.

Add the vanilla extract and mix in the milk until well blended. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, mix the evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Set aside.

Once the cake is cool, poke holes all over the top using a fork or toothpick.

Slowly pour the milk mixture over the cake, allowing it to absorb the liquid.

Refrigerate for at least 2 hours, preferably overnight, for the best flavor and texture.

Slice and top with whipped cream and fresh fruits, if desired. Enjoy your delightful creation!