Aleluja (Easter dessert)

Instructions

1. Preheat the oven to 180 °C and butter and flour a 22 cm round tin.
2. Beat the eggs with the sugar until the mixture turns pale and doubles in volume.
3. Gently fold in the flour, cornstarch and baking powder, lifting the batter with a spatula.
4. Pour into the tin and bake for 25 minutes, until a skewer comes out dry.
5. Meanwhile, heat the milk with the vanilla sugar and vanilla extract, then thicken with the cornflour dissolved in a little cold milk to make a custard.
6. Let it cool, then whip the liquid cream and fold it into the cooled custard.
7. Cut the sponge in half, brush both halves with rum, spread the jam, then the cream.
8. Put the cake back together, dust with icing sugar and decorate with crushed pistachios before serving chilled.