Beat the eggs with sugar until the mixture doubles three times in volume. Using a spatula, fold in the flour in thirds, being extra careful not to over mix the batter. Next, separate the batter into five equal portions for the five separate cake layers.
Add a different food coloring into each layer, folding it in lightly so you don't compromise the fluffiness of the batter.
Bake each layer at 350°F in a 9-inch pan for 15 minutes, or until a toothpick comes out clean after being stuck in the center.
Making the Cake Cream
Beat the cream cheese with sweetened condensed milk until smooth. Next, add in the extra cold heavy whipping cream and beat on high speed until it increases 3 times in volume.
Assembling the Cake
Place a cake layer on a decorative plate. Spread on some of the cake cream and top with a layer of fruit. Repeat until you run out of cake layers.
Use the remaining cake cream to frost the outside of the cake. Decorate the top with fresh fruit. Slice and enjoy!