• Preheat oven to 340F. Grease a 9x13 glass dish with butter or baking spray.

Make the cake:

• In the bowl of your electric mixer, add eggs and vanilla extract. Beat on high for 1 minute or until foamy.
• Gradually add sugar and keep mixing for like 5-8 minutes until mixture triples in size and has a pale yellow color. Note1
• Combine flour and baking powder in a small bowl. Sift third of the flour mixture over the egg mixture and fold with a spatula moving from bottom to get any flour sinking at the bottom.
• Keep folding flour in until done, make sure there are no flour pockets left unfolded.
• Pour batter into the pan and bake for 30 minutes or until top is golden.

Make the three milk syrup:

• In a deep bowl or large enough measuring cup, pour in evaporated milk, heavy cream and condensed milk.
• Mix well to combine and set aside.

Soak the cake:

• When the cake is done, take it out on a cooling wire rack.
• Poke some holes using a toothpick to help it soak evenly.
• Pour the 3 milk mixture over and let it cool down and soak for an hour. While we are done with the rest of the recipe.

Make the whipping cream:

• In your mixer bowl, pour whipping cream and beat until it starts to thicken but still soft, this will take roughly 3 minutes.
• With your mixer on add vanilla extract and sugar and continue beating until mixture thicken and reaches stiff peak, about 5-6 minutes.
• Cover and refrigerate to firm up even more.

Make the caramel:

• In a deep saucepan over medium heat melt sugar until amber brown. This will take about 5-6 minutes, stirring every now and then. Note2.
• Reduce heat and carefully add butter, keep stirring as the mixture will bubble until all the butter is incorporated. Note3
• Slowly add the heavy cream, stirring continuously. Mixture will bubble again and rise a bit in the pan. Do not worry this is normal just keep stirring even if it clumps. Bring the heat up again to medium and stir until everything is smooth again.
• Remove from heat and pour into a heat proof glass cup. Let it cool down completely before using.

Assemble the Cake:

• Take 2 tablespoon of the whipped cream out and place in a small piping bag or a small sandwich bag. Refrigerate.
• Spread the remaining whipped cream on top and smooth top evenly.
• Refrigerate for 30 minutes to firm up before adding the caramel layer.
• Pour the cooled caramel over the whipped cream, title the pan to spread evenly over.
• Snip the corner of the sandwich bag and make parallel lines on the caramel.
• With a toothpick move in one direction across the lines then move again in the opposite direction an inch further to make the shape as shown.
• Refrigerate for 30 minutes to an hour before serving for a firmer layers or serve immediately.