Preheat your oven to 350°F (175°C). Butter a 9x13x2-inch baking pan.

In a small bowl, sift together the flour, baking powder, and salt.

In a large bowl, beat the eggs and 1 cup of sugar until light and fluffy. Add 1 teaspoon of vanilla extract and mix well.

Alternately add the flour mixture and milk to the egg mixture, beginning and ending with the flour. Mix until just combined.

Pour the batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 30 minutes.

While the cake is cooling, prepare the tres leches mixture. In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla bean seeds.

Once the cake has cooled, poke holes all over it using a fork or skewer.

Slowly pour the milk mixture over the cake, allowing it to soak in completely.

Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.

Before serving, dust the cake with confectioners' sugar.

Serve chilled with fresh berries and whipped cream on top.