Step 1

Combine flour with cubes of butter and lightly rub the mixture between fingers to create crumbs, then add in cinnamon, ground cloves, nuts, a little salt, and lemon juice or lemon rind; for more colorful pastry add an extra egg yolk with the egg.

Step 2

Quickly knead all the ingredients to achieve a smooth, shortcrust pastry. Shape the dough into a ball, cover with film and let rest in a cool place for approx. 30 minutes.

Step 3

Preheat the oven to 180°C/350°F and prepare a suitably sized springform cake pan (23cm/9-inch) for baking by greasing its bottom and edges, then dusting it with some breadcrumbs.

Step 4

Take a little over half of the dough and, using your knuckles, press the dough into the base of the tin.

Step 5

From the remaining dough, create several smaller rolls for the lattice decoration and one big one to go around the edge of the torte.

Step 6

If you prefer, cover the base of the pastry with wafers, then spread it with smoothly stirred jam while leaving a 1cm/1/2-inch border all around the cake uncovered. Next, take the big roll you’ve prepared beforehand, place onto the uncovered pastry on the edge of the cake, and press gently.

Step 7

From the thinner rolls form a lattice design on top of the cake. Sprinkle with flakes of almonds to taste and coat with a beaten egg.

Step 8

Bake for 50-60 minutes in a preheated oven, take out, leave to cool and ideally, leave to stand for a day wrapped in film. Dust with icing sugar.