1. 1

   Step 1

   Knead the butter and powdered sugar together in a bowl until creamy.

2. 2

   Step 2

   Sift the flour with the baking powder and add to the dough along with the nuts, egg, cinnamon, ground cloves, lemon zest, and vanilla seeds.

3. 3

   Step 3

   Quickly and vigorously knead all ingredients into a smooth shortcrust dough.

4. 4

   Step 4

   Form the dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator.

5. 5

   Step 5

   Quarter the chilled dough. Roll out three-quarters of it (approx. 24 cm in diameter) and place it into a springform pan.

6. 6

   Step 6

   Form a small rim with the dough and spread the redcurrant jam evenly over the base.

7. 7

   Step 7

   Shape the remaining dough into rolls and place them on the jam as a lattice and a border.

8. 8

   Step 8

   Brush the lattice with a little egg and garnish the border with flaked almonds.

9. 9

   Step 9

   Bake the cake in a preheated oven at 180 °C (top/bottom heat) for approx. 40-45 minutes.

   Timer 45 min

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