For the dough, mix the flour with sugar and salt, add the soft butter and mash with fingers into crumbs. Add the yolks and knead elastic dough. If it will be too dry - add a little water or milk. Wrap the dough in cling film and put it in the fridge.

And while the dough cools, you can do filling. The recipe says that raisins should be soaked for a day in Roma. (Oh, the Venezuelans!))) I bought ready steamed the raisins in the jar, so nothing is killed. If the cake will have children (and they will, believe me!) - soak in water or juice. I have raisins, dark and large, but it is better to take a small light raisins. So, prepare the filling - place the flesh of bananas in a blender and turn into a puree. Add the sugar, vanilla, all spice, rum from the raisins (if soaked in it), butter and beat with a mixer. Put the mixture in a deep bowl and add the crushed nuts and raisins.

Roll the chilled dough into a pancake. Round shape with a diameter of 22 to 26 cm, grease with oil and place in it the dough, making bumpers. Prick with a fork. I have dough left, so made three more baskets.

In a separate bowl, whip the chilled whites with the salt in a cool foam. Gently top to bottom with a silicone spatula, mix whites with banana mixture. Pour the filling inside, top can be sprinkled with almond petals and place in a preheated 200 degree oven for 5 minutes, then reduce the temperature to 180 degrees and bake cake until done, about 25 minutes.

Razrezik)))