5 egg yolks
1/2 tbsp. water
Dash of salt
Pine nuts
Golden raisins
1/2 c. granulated sugar
3/4 c. water
2 (1 inch) sticks cinnamon
2 tbsp. rum

At high speed, beat the first three ingredients together until they are very thick and mousselike, about 4 to 5 minutes. Spoon mixture into buttered muffin tins, half full. Place muffin tin in water bath and bake for 10 to 15 minutes, until golden on top. Place in bowl and cover with pine nuts, golden raisins and the following sauce.

Bring to boil sugar, water, cinnamon sticks. Boil fast for 5 minutes. Cool; add rum. Pour over sponge cakes, refrigerate until serving. Keeps for several days.