Preheat oven to 350°F (180°C).
Place egg yolks and whole egg in the mixer and whip at high speed until eggs are very thick and light lemon colored, approximately 15 minutes. Add pisco and continue beating for 10 more minutes.
Eggs must be very thick and when beaters are raised bubbles will form and some will burst.
Transfer preparation to a previously greased, 12 x 9½ x 2 inch, rectangular mold (30x24x4 cm) and bake in oven approximately 20 minutes or when cake tester is inserted and comes out clean. It must not brown.
Remove mold from oven and cut in 2 ½ inch (6 cm) squares but leave in mold.
While egg yolk cake is baking, place sugar and water in a saucepan and bring to a boil until a thin syrup is formed (223°F/110°C in candy thermometer). Add raisins and pisco 5 minutes before syrup is ready. Remove from heat and cool for 5 minutes. Pour syrup over Tajadon, pricking squares slightly so syrup is absorbed.
Place an almond in the center of each square and serve.