Let's start with the dough. For this you need to mix flour with dry yeast TM SAF-moment. In a separate bowl, pour warm milk, add the sugar and the flour with the yeast. Stir, cover with a towel and put in warm place for 30-40 minutes. During this time the dough will rise.

Then in the dough add sugar, salt and mix well. Then add the yolks, the mixture again until smooth. The butter should be melted and poured to the mixture, add the vegetable oil, raisins and vanilla. Mix in small portions and stir in all the flour. Knead the dough, which you knead until it becomes elastic and soft. It can be a little sticky, but adding more flour is not necessary, and so the cakes will be excellent, and if you overdo it with the flour they can be harsh. Put the dough in the bowl, put a clean dry towel and put in warm place to "relax-fit" for 1.5-2 hours.

The dough is ready remove from the bowl, divide into several pieces and put into molds for cakes. Piece should occupy about 1/3 of the form. The oven to turn on to heat up to 150-160 degrees, and the cakes leave in a warm place to "approach" approximately another 30 minutes. You can use paper, silicone and other shapes for cakes. Coming up cakes put into the oven for 40-60 minutes, depending on size of cakes. Large 1 hour small for 40-50 minutes. Important! remember that the cooking time depends on your particular oven.

While baked cakes, prepare the meringue. To do this in a bowl, mix egg whites and sugar. Put in a water bath and will constantly beat with Meeker until fluffy elastic mass, which should reach temperatures of 50 degrees. Then remove from the water bath and continue to whisk for another 7-10 minutes.

Here's a brilliant and beautiful meringue turns out.

Decorate the cakes with the meringue to your liking. I decorated using a pastry bag.