Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a large bowl, whip eggs, sugar, and salt until the mixture has tripled in volume and is light and fluffy.

Gently fold in the flour until just combined, being careful not to overmix.

Pour the batter into a 9x11-inch baking pan that has been well-buttered to prevent sticking.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely.

Once the cake has cooled, use a fork to poke holes all over the top surface.

In a separate bowl, combine the sweetened condensed milk, evaporated milk (or whipping cream), almond extract, and vanilla extract.

Pour the milk mixture evenly over the cake, allowing it to soak into the holes.

Allow the cake to soak in the milk mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the cake to become moist.