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Sift flour, cloves and cinnamon together into a deep mixing bowl. Add ground almonds, sugar, lemon peel and mashed egg yolks. With a wooden spoon, beat in butter, raw egg yolks and vanilla. Continue beating until smooth and doughy. Form dough into ball. Wrap in waxed paper and refrigerate at least 1 hour or until firm. Remove about 3/4 of dough and return rest to refrigerator. Lightly butter round cake pan (spring-form, if available). Add dough, and press out to form a 1/4-inch thick shell. Spoon in raspberry jam and spread out evenly with spatula. With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick. Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches. Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border. Lightly beat whole egg and cream and coat exposed pastry. Refrigerate 1/2 hour. Preheat oven to 350 degrees. Bake torte 45 to 50 minutes until lightly brown. Let cool 5 minutes and sprinkle with confectioners sugar.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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