Crakow Torte (Tort Krakowski)

Cake
8 tablespoons butter
3 cups all-purpose flour
4 tablespoons granulated sugar
4 egg yolks
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
A grating of fresh nutmeg
1/2 cup jam, jelly or marmalade of your choice

Using a fork or pastry knife, cut the butter into the flour until the pieces of butter are the size of peas. Add the remaining ingredients and mix thoroughly. Refrigerate for 30 minutes, then roll to a 1/2 inch thickness and place on a lightly greased baking sheet. Bake in a preheated 350 degrees F oven about 20 minutes, until golden brown. Allow to cool and spread the jam over the top.

Topping
4 egg whites, stiffly beaten
4 tablespoons granulated sugar
1 teaspoon lemon juice
1 cup blanched almonds, chopped

Combine all ingredients, folding gently so as not to deflate the egg whites. Spread over the cake and bake in a preheated 200 degree F oven for about 1 hour, until the meringue is set.

Makes one cake to serve 6 to 8.