Cut the cake into slices about a finger thick and place in a bowl.
Peel and grate the apples, cut them into slices and put them in a deep frying pan together with the lemon and orange juice, with 2 tablespoons of sugar, cinnamon and raisins as desired (over low heat).
In a saucepan, boil the milk with grated lemon and orange peel. When it boils, remove from the heat, add the vanilla essence and pour over the cake slices.
Beat 5 yolks with 4 tablespoons of sugar until it melts and mix with the sliced cake.
Put the composition in a tray, greased well with butter (25/35) and spread evenly.
When the apple juice has dropped, add it over the "countertop" in the tray and put it in the hot oven for 20-30 minutes.
After it has ripened, place a thin layer of plum jam on top of the apples.
Beat the egg whites together with the powdered sugar and when they are beaten, add 2 tablespoons of plum jam, stirring lightly and a little so that the jam does not become uniform with the foam.
Put the foam evenly over the cake, make some moat, sprinkle a little powdered sugar and put it back in the oven for 10 minutes.