Whip sugar, water, yolks and vanilla sugar until very creamy (about 10 minutes with a mixer) and season with rum. Whip the cream until stiff and fold into the yolk mixture.
Filling: select raisins, rinse and mix with almond kernels, hazelnuts and cinnamon. Fill 1/3 of the yolk-cream mixture into a ring mold (1 liter capacity). Spread half of the filling evenly with a coffee spoon in the middle of the mixture and flatten a little bit. Pour the second third of the filling on top, spread the rest of the filling evenly over the top and press down again a little. Freeze in the freezer for about 6 hours.
Before serving, dip the Reindling briefly in warm water and turn it out of the mold.
Garnish with cranberry compote.
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