Dissolve the crumbled yeast in 3 tablespoons of milk and add 1 teaspoon of sugar.
Put the flour in a large enough bowl and make a well in the center. Pour the yeast-milk mixture into the center and mix with a little flour. Let rise covered for 15 minutes.
Add all other ingredients to the dough little by little. Knead it into a smooth dough. Let rise covered for 1 hour.
Then knead the dough well again, roll it out and place it on a tray with baking paper. Raise a rim of dough all around, as the topping will still be liquid during baking.
Curd
Mix sugar and pudding powder. Add the mixture to the curd along with the raisins and mix until evenly combined.
Spread the mixture evenly over the yeast dough.
Pinto mass
Separate the eggs. Beat the egg whites until stiff, adding 150g of the powdered sugar.
Whip the cream, adding 50g of the powdered sugar.
Add the stiffly whipped cream to the egg whites. Sift the custard powder over the top. Add the bitter almond oil, vanilla sugar and egg yolks.
Gently mix all ingredients with a whisk.
Spread the cream evenly over the entire curd mixture.
To bake
Preheat the oven to 190°C top and bottom heat.
Bake the cake for 20 minutes. Then reduce the heat to 160°C and bake for another 20 minutes.