Tres leches with crispy halloumi

For the sponge cake

5 eggs 125 g sugar 1 Pinch of salt 1 tsp vanilla extract 1 tsp baking powder 150 g self-raising flour

For the milk mixture

350 g whole milk (3.5%) 350 g evaporated milk (35%) 350 g sweetened condensed milk

For the topping

200 g whipped cream 1 Pinch of cinnamon 5 tbsp grated halloumi, toasted