Prepare the sponge cake, preferably the day before. Beat the egg yolks with the sugar until the mixture is foamy. Then add the sifted flour, vanillin and baking powder. Beat the egg whites in a separate bowl until stiff, and then fold them into the mixture. Pour the mixture into a greased, floured 22cm cake tin. Bake the sponge cake in a pre-heated oven at180°C for 30 minutes. Turn it out and leave to cool on a baking rack. Then make the custard. Leave a vanilla pod to infuse in the lukewarm milk for about 10 minutes. In the meantime, beat the egg yolks and sugar together. Then remove the vanilla pod from the milk and pour it onto the eggs. Pour the mixture into a heavy-based pan and cook on a low heat, stirring continuously, until the custard comes to the boil. Turn off the heat and leave to cool. Cut the sponge cake into three horizontal layers. Cut the first layer into little triangle shapes and use them to cover the bottom of a bowl, which you have previously lined with kitchen foil, so that the bottom is completely covered. Prepare the sugar syrup by heating 250ml water, 2 spoonfuls of sugar, 2 spoonfuls of Alchermes liqueur and 1 spoonful of amarena juice in a pan.
Recipe by prsichella