Preheat the oven to 350°F (180°C), top and bottom heat. Prepare your chosen cake pan; I used a 6-inch (15 cm) springform pan. This makes a cake for 5-6 people. Line the bottom of the pan with parchment paper. If you have layer cake pans, you can bake all 3 cake layers at once (about 35 minutes).

In a bowl, add the eggs, sugar, and vanilla extract. Beat on high speed until the mixture is light and fluffy, at least 3 minutes. Next, add the flour and baking powder, sifted together (this helps prevent lumps). Gently fold in with a spatula.

Weigh the batter and divide it into 3 equal parts (about 175 grams each). Bake each layer for 18 minutes (or until a toothpick comes out clean) at 350°F (180°C), top and bottom heat, and with convection if possible. Let cool, wrap in plastic wrap, and refrigerate for at least 8 hours.

To assemble the cake, slice the peaches into thin slices or small pieces. Unwrap the cake layers. Place one layer on your serving plate and poke holes all over with a fork or knife. Drizzle with the cream and scatter peaches on top. Don’t use too much cream so the cake stays stable when sliced. Anyone who wants more cream can add it to their own slice.

Repeat the same process for the second layer. For the top layer, brush with cream and add a little less peach. Decorate as you like. If you choose to add meringue (tres leches traditionally has a meringue topping), assemble the cake, refrigerate, and make the meringue as close to serving time as possible.

Enjoy!