The base: Separate the yolks from carefully egg whites. Yolks and 1 whole egg is broken with the sugar until thick cream. To the resulting cream was added to the yoghurt in which the pre-baking is quenched, the oil and flour to which is added the baking powder. Mix until a homogenous mixture. To it add raisins, cocoa and vanilla. The resulting mixture is spread in a greased cake form (25-26 cm) and baked in a preheated 180C oven until ready (20-25 minutes). The glaze: baked base is smeared with jam, then cover with a broken snow with 2 tbsp sugar egg whites. Cake was returned to the oven and dopicha above only at a low temperature (140-160C) to becoming pink egg white.