Cake: Beat the eggs with the sugar and vanilla extract until the mixture is thick and you can draw a figure with the beaters that stays visible on the surface. Sift the flour, baking powder, and salt together, then add to the egg mixture in three parts, gently folding to keep the batter airy. Finally, slowly add the milk and oil, mixing gently to combine.

Pour the batter into a greased and floured 8-inch (20 cm) round cake pan that is 4 inches (10 cm) tall. (You can also use two 8-inch pans to make four cake layers.) Preheat the oven to 350°F (180°C) and bake for 35 minutes if using two pans, or about 45 minutes if using one pan. The cake is done when a toothpick inserted in the center comes out clean. Let cool.

Pastry Cream: In a saucepan, combine the milk, egg yolks, sugar, cornstarch, and vanilla extract. Whisk together and cook over medium-low heat, stirring constantly, until the mixture thickens and becomes creamy. If lumps form, remove from the heat for a few seconds and keep stirring to dissolve them, then return to the heat and continue stirring until thick. Transfer to a glass container and cover with plastic wrap directly on the surface. Let cool.

The cake needs to rest for a day for the best results. Line the same pan you used for baking with a clean plastic bag to prevent the sauce from leaking. Slice the cake into four layers. Place one layer in the pan, soak it with a quarter of the warm tres leches sauce so it absorbs better, then spread a layer of dulce de leche, a third of the pastry cream, and scatter raspberries on top. Repeat these steps for each layer.

Soak the final cake layer and close the plastic bag. Refrigerate the cake for 24 hours or at least overnight.

Important: Make the meringue the next day, after the cake has rested, and use it immediately to decorate so it holds its shape. Decorate the cake with the Italian meringue as you like. I used a 1M piping tip. Let your creativity shine! Since the filling uses raspberries, I also placed some on top for a beautiful finish. If you have any questions about the recipe, feel free to ask!