If possible, soak the raisins in rum and grate the nuts the day before. For the sponge mixture, whip the egg whites gradually adding sugar until stiff peaks form. Stir in egg yolks, then add flour. Divide the finished quantity into 3 pieces: mix 40 g of nuts into one third of the dough, the cocoa into another third, leave the last third as it is and bake all three in finger-thick sheets in the oven at medium heat. For the yellow cream, boil the milk with vanilla, add flour, sugar, egg yolks and maybe a little bit of gelatin. For the syrup, make the sugar for a quarter of an hour in 300 ml of water with a tiny bit of orange and lemon peel. Later cool and add the rum. Assembling: put the nut sponge on the bottom, drizzle with a third of the syrup and sprinkle with a third of the nuts and the raisins. Spread a third of the yellow cream on top. Later, place the cocoa sponge on top and proceed in the same way as for the nut sponge. Finally, put the plain sponge on top, but first spread it with fruit jam, then with the yellow cream and sprinkle with cocoa on top. The dumplings can be served on glass plates or in a baking dish. Either cut dumplings with a tablespoon and pile them in the middle of a baking dish or cut the sponge cake into pieces as desired.
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