Preheat the oven to 150°C (gas mark 5). Rinse the raisins under warm water, drain, and soak them in the Kirsch.
Put 20g of sugar in a glass with 4 tablespoons of warm water, then add the yeast and mix. Leave this mixture to rest for 10 minutes at room temperature.
In a mixing bowl, combine the flour, eggs, salt, remaining 40g of sugar, milk, and the mixture of water, sugar, and yeast.
Mix everything together and add the softened butter.
Knead the dough by hand, adding the raisins. Lift the dough and let it fall back down to aerate it as much as possible.
Butter and flour your Kouglof mold, then line the sides with slivered almonds. Pour the batter into the mold. Cover with a cloth and let rest for 1 hour at room temperature until it rises and reaches the edge of the mold.
Bake at 150°C (gas mark 5) for 40 minutes.
Turn out onto a wire rack, leave to cool, and dust with icing sugar.
