Separate the egg yolks from the whites. You can use a tip to do this easily without breaking the yolk. Beat the yolks with half of the sugar until they lighten and become fluffy. In another preferably metal and very clean bowl, beat the egg whites with the remaining sugar until they are firm and glossy.

Fold the egg whites into the yolks gently. Sift the flour and baking powder three times, then gradually fold it into the mixture.

Heat the milk mixture and combine well. Poke the cake and pour the warm milk mixture over it. I line the pan with plastic wrap before placing the cake, then poke it and add the milk. Refrigerate for at least a day. The colder it is, the better it tastes. Usually, over time, I keep adding more milk because it's never enough, haha, and the cake absorbs it.

Carefully remove from the pan, preferably onto the serving plate, because it's more delicate when moist. Whip the chilled cream with the sugar until stiff peaks form. Decorate the cake with the cream, fruits, and mint leaves as desired. I used a comb-like tool for the sides and made some dollops on top with a piping bag. I also added some white chocolate curls made with a vegetable peeler. Enjoy!