100 g raisins
1 TB pomegranate syrup
2 eggs, separated
100 g butter
100 g sugar, including 1 TB vanilla sugar
315 g flour, mixed with:
1 TB baking powder
approx. 125 g milk (or more, if needed)
1 pinch of salt
Soak raisins in pomegranate syrup. Melt butter, let cool. Beat egg whites with salt until thick.
Beat egg yolks with sugar and vanilla sugar until white and creamy. Constantly beating, slowly pour in the butter. Add raisins and syrup. Alternating add flour and as much milk as needed. Stir just briefly. Carefully fold in the beaten egg whites. Put the dough into a greased and dusted baking tin and bake in preheated oven at 160 deg C for about 35 minutes or until golden brown (skewer test). Let cool in the baking tin.