Spanish cake

Add 100 g of sugar, cloves, lemon zest, salt to the wine, boil and strain. Add 4 eggs and whisk the mixture over a low heat until thickened. Cut the additional bun into thin slices, put on a dish and pour over the cooked mass. Let soak for half an hour, then roll the cuts of the bun in potato flour and deep-fry until browned. Grease the mold with oil, sprinkle with crumbs and place a layer of fried slices. Sprinkle with raisins, crushed almonds and lemon zest with sugar. Alternate layers of bun and sprinkle until the mold is three-quarters full. Shake the remaining eggs with 200 g of sugar and a bottle of milk, pour the contents of the form with the mixture. Cover the tin with oiled paper and bake. Before serving, pour sour cream, fill heavily with sugar and put it in the oven for a while again. Sour cream can be replaced with fruit jelly. In this case, you do not need to put it in the oven again.