Preheat the oven to 350°F (180°C).

In the mixer bowl, combine the eggs, sugar, and vanilla, and beat on high speed for about 6 or 7 minutes, until you reach the ribbon stage (this means that when you lift the whisk and draw on the surface, the pattern should take a moment to disappear).

Sift the flour and baking powder over the mixture and gently fold in with a spatula.

Pour into a previously greased pan.

Bake for 25 to 30 minutes (you can do the toothpick test).

Let it cool on a rack for a few minutes, then remove from the pan and let it cool completely.

Meanwhile, mix the ingredients for the milks.

Carefully cut the cake in half.

Line the pan with plastic wrap, place one part of the cake in it, and soak with half of the milk mixture (you can poke it with a toothpick to help it absorb better). Cover well and refrigerate until the next day (repeat the same with the other half of the cake).

Put the mascarpone in the mixer with the powdered sugar and cream it, add the heavy cream, vanilla, and beat until it forms peaks.

Take the base of the cake and place it on a platter, cover with the chantilly, place the top of the cake on it, and cover with the frosting. Decorate as you like, and refrigerate until ready to serve.