Separate the egg whites from the yolks. Beat the egg whites for 3 minutes. Once they start to thicken, add half of the sugar and continue beating until stiff peaks form. Set aside.

Beat the egg yolks for 1 minute, then add the remaining sugar and continue beating for 2 more minutes. Add the milk and vanilla, beat for another 3 minutes, and set aside.

Gently fold the beaten egg whites into the yolk mixture, alternating with the flour and baking powder sifted together to avoid lumps.

Once the batter is ready, grease and flour a baking pan. Pour in the batter and bake in a preheated oven at 350°F (180°C) for 25 minutes, or until a toothpick inserted in the center comes out clean.

When the cake is done, remove it from the oven and let it cool to room temperature.

In a saucepan, combine the milk, evaporated milk, sweetened condensed milk, and cinnamon stick. Stir to combine, heat over medium until it comes to a boil, then remove from heat and set aside.

Trim the top of the cake and slice it into 2 layers.

Line the baking pan with plastic wrap. Pour a little of the three milks mixture in the bottom, then place the first cake layer on top. Add some canned fruit, then pour a bit more of the three milks mixture over it.

After stacking all the cake layers, pour the remaining three milks mixture over the top carefully. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Whip the topping until stiff peaks form.

Remove the cake from the pan and carefully transfer it to a serving plate. Fill a piping bag with the whipped topping and spread a first layer over the cake. Refrigerate for 30 minutes, then add the final layer of topping and smooth it out.

Decorate with canned fruit and chopped walnuts. Enjoy!