Soak raisins in rum for 4 – 5 hours. Drain well. Sift flour and baking powder. Beat egg, egg yolk and sugar until foamy. Stir in the flour. Mix rum raisins and nuts with sifted flour and whipped cream and stir into the mixture. Let rest for 15 minutes. Shape the mixture on a floured work surface into bars 3.5 cm thick. Place on a baking tray lined with baking paper and bake in a preheated oven at 200 °C for approx. 15 – 20 minutes. Soften the cake glaze and brush the cooled sticks all around with it. After the glaze has set, cut into 1 cm thick slices.
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