Line a baking tray with baking paper and preheat the oven to 175°C top/bottom heat.
Beat the eggs with the powdered sugar and vanilla sugar until creamy, sift the flour over it and fold in by hand.
Spread two thirds of the dough on one side of the baking tray.
Now fold the cocoa into the rest of the dough and mix well.
Brush the rest of the baking tray with the cocoa dough.
Bake the sponge cake for 15 minutes and let it cool down.
Mix the raisins with the rum and set aside.
Cook a pudding with the milk, pudding powder and sugar according to the package instructions and set aside.
Now take a small baking dish to hand and line the bottom of it with a suitable piece of light sponge cake.
Spread the sponge generously with pudding, spread on it some raisins (amount according to personal preference) and some chopped walnuts.
Now spread a layer of the persimmon sponge on top of the cream.
Spread this again with custard and sprinkle with walnuts and raisins. Lastly, place a layer of the light sponge cake.
Finally, beat the Guma patisserie cream for about 3 minutes until creamy and spread it on the light sponge.
Sprinkle with the rest of the walnuts. Put the baking dish in the refrigerator for a few hours to let everything set well.
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