Preheat the oven to 350 degrees F (170 C)
Oil round pans with butter or oil. Cover pan with parchment paper and oil again. This will make the unmold easier.
Beat the eggs and sugar in a medium bowl until fluffy (aprox. 4-5 min), stir in vanilla and beat well until smooth. Sift flour and baking powder three times. Add one-third of the dry ingredients to the batter, fold in well. Pour in the fresh milk and fold in the rest of the flour mix.
Pour batter into prepared pans and bake for 25 minutes or until a cake tester inserted into the middle comes out cleanly. Let it rest for five minutes.
Blend condensed milk, evaporated milk and half & half. Remove sponges from pan and pierce surface all around with a fork or toothpick. Pour half of the milk mixture over one the warm cake slowly until absorbed, repeat with the second one. Let it rest until cool.
Place one sponge in a serving dish, add a layer of whipped cream and fruit of your choice. Place the second sponge on top. Refrigerate for a day.
Frost cake with whipping cream and garnish with fruit or edible flowers before serving. Enjoy!