1. preheat the kitchen stove to 170 degrees.
Beat softened butter and sugar until light creamy, add lemon zest and eggs.
3. mix spices, flour, almond kernels and salt, stir accurately into the egg-butter-sugar cream.
Divide the dough in half: Pour one half as a base into greased pan, spread smooth. Spread raspberry jam on top, just to the edge.
Pipe the rest of the dough into a pastry bag, largest round nozzle, shape and pipe in a lattice on top of the jam. Lastly, pipe a border.
Bake on the middle shelf for 50 minutes. The pastry lattice should be well browned and make the jam bubbly. Next, dust with powdered sugar while still warm.
The cake needs to sit for 1-2 days to soften a tiny bit.
Tip: Always use aromatic spices to enhance your dishes!