Beat the egg yolks with 1 tbsp sugar until whitened in a deep container.
Beat the egg whites to snow in a separate container and carefully add them to the other mixture.
Pour the mixture in an oiled tray laid out with baking paper and put in the oven to bake.
Once the cake layer is ready, leave it to cool. Cut it into 2.
Soak the raisins in the rum.
Caramelize the remaining sugar in a container, while gradually diluting it with 2/5 cup (100 ml) milk, heated beforehand.
You need to stir nonstop while caramelizing, then pour the rest of the milk in gradually.
Once everything is homogenized, add the egg yolk mixture. To thicken the cream, add the starch after dissolving it with water.
Leave the caramel cream to cool, then add the beaten to snow egg whites.
Put cream between the 2 cake layers and sprinkle with the soaked raisins.
Smear more cream on top and sprinkle generously with both kinds of sprinkles and the walnuts.