Beat the eggs into a fluffy foam with sugar and a pinch of salt.
Add sour cream and softened butter and whisk again into a homogeneous mass.
About 1 hour before making the cake, rinse the raisins, dry on a sieve and pour brandy.
In a separate bowl, mix the sifted flour and baking powder for the dough.
At a low speed of the mixer, add brandy with raisins and flour mixed with baking powder to the dough. The dough turns out to be quite thick, like for a cupcake.
Lubricate the mold with oil and put the dough into it.
My shape is 26 cm in diameter, but you can take a smaller shape, then the cake will turn out a little higher.
Bake in the oven at 160-180 °C until cooked. Determine readiness by piercing the middle with a toothpick, it should remain dry. Remove the pie from the mold and cool completely.
For the cream, whisk the soft butter with boiled condensed milk. In the middle of whipping, add cocoa and brandy.
Cut the cake into 2 parts and smear the bottom with cream. Put the cake on top. The top and sides of the cake are also smeared with cream.
For decoration, I used a scattering of "butterfly" and "pearl". Decorate the top of the cake with chocolate candies in the form of chocolate eggs and sprinkles. Put the pie in the refrigerator for 6-8 hours.