Beat the egg yolks until very thick and pale, (when the beater is lifted the yolks should form a ribbon - this should take about 15 minutes).
Pour into the prepared mold and bake for 20 minutes (pierce it with a toothpick - it should come out dry).
In the meantime combine sugar, cinnamon and cloves in a saucepan. Add 1 cup water and bring to a boil. Cook for 5 minutes or until syrupy. Turn off the heat and add Pisco and raisins.
Cut squares on all the surface of the cake with the tip of a knife. Put several raisins on top of the cake.
Pour the syrup over the cake and let it cool completely.
Serve cold.
Recipe by PERU DELIGHTS at https://perudelights.com/huevo-chimbo-a-latin-american-staple/