Cake Preparation:

1. Preheat the oven to 350°F (175°C).

2. Lightly butter a 9-inch (24 cm) baking pan.

3. In a large bowl, beat 3/4 cup sugar and 5 egg yolks for 5 minutes until the mixture becomes pale yellow.

4. Gradually fold in the milk, vanilla extract, flour, and baking powder into the egg yolk mixture. Set aside.

5. In a separate bowl, beat the 5 egg whites until soft peaks form.

6. Gradually add 1/4 cup sugar to the egg whites and continue beating until the mixture is glossy and stiff.

7. Gently fold the egg whites into the egg yolk mixture.

8. Pour the batter into the prepared baking pan.

9. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow the cake to cool completely on a wire rack.

Preparation of the Three-Milk Syrup:

1. In a bowl, mix the sweetened condensed milk, unsweetened condensed milk, cream, and vanilla extract until smooth.

2. Using a fork, gently pierce the cooled cake all over.

3. Place the cake back in the baking pan and slowly pour the syrup over it, ensuring it is fully absorbed by basting all sides.

4. Cover the cake and refrigerate for at least 12 hours, or ideally 24 hours, to allow the flavors to meld.

Preparation of the Filling:

1. Beat the whipping cream with the icing sugar and vanilla extract until stiff peaks form.

2. Spread the whipped cream evenly over the cake.

3. Serve with diced fresh fruit on top or on the side.