Preheat your oven to 350 degrees, and generously grease an 8-inch cake pan, and line the bottom of the pan with parchment paper. Set aside.

In the bowl of a stand mixer, add the eggs, sugar, salt, and vanilla extract. Using the whisk attachment, beat the mixture for 8-10 minutes, until it is fluffy, pale, thick, and has more than doubled in size.

Sift about half of the cake flour, along with the instant pudding mix, into the beaten eggs and fold it in very gently. This will take a few minutes if you are being extremely gently, which you should be! Then, repeat with the remaining flour mixture. Finally, add in your very finely chopped pistachios and fold together.

Pour the batter into your prepared pan, and bake for 30-35 minutes, or until a cake tester comes out clean. It should be golden brown on top! Cool completely before adding the whipped cream.

In a medium bowl, beat together the heavy cream, sugar, and instant vanilla pudding mix until it has reached stiff peaks. You want to go all the way to stiff peaks because the jam will soften it a bit.

Dollop jam onto the whipped cream, and fold it in, leaving streaks of jam running throughout the mixture. Top the cake with a tall pile of whipped cream, slice, and enjoy!