Beat the egg whites to a snowy texture and carefully add the remaining mixture in. Pour the mixture into a cake form, cover it with greased baking paper and put it to bake in a moderate oven until ready. Leave the finished cake layer to cool and then divide it into 2 separate layers.
If you want to make a large cake, prepare another cake layer as described above, to make a total of 4 cake layers.
Soak the raisins in rum in advance. Whip the cream with the egg yolks with 1 tablespoon of sugar until it whitens and dilute the mixture with a cup of milk. In a pot, pour in the the remaining sugar to caramelize and gradually dilute it with 2/5 cup (100 ml) of the milk, previously heated. Stir until caramelized and start adding the remaining warm milk in small portions.
Once everything is homogenized, while stirring continuously, add in the egg mixture. Finally, thicken the cream with the starch, dissolved in water. Stir until thickening. Allow the caramel cream to cool, then mix the beaten egg whites in.
Bind the bases together with cream, between them sprinkle some raisins soaked in rum. Brush the cake’s top with plenty of cream and decorate with crumbled walnuts or biscuits.