Coat the insides of a baking dish with butter and sugar.
Arrange the ensaymadas to completely fill and line the baking dish.
In a bowl, whisk together egg yolks, eggs, sugar, vanilla extract, milk, and cream until thoroughly combined and sugar has completely dissolved.
Carefully pour the cream mixture over the ensaymadas.
Sprinkle and spread cashews and raisins all over, and add more cream mixture as desired. Cover with foil.
Bake for 30 – 45 minutes at 150 degrees Celsius. Cool.
Prepare the syrup by combining brown sugar and rum. Swirl until sugar is completely dissolved.
Add whipped cream, a generous sprinkle of queso de bola, and drizzle syrup.