top of page




  1. Place the flour and spices in a large bowl. Add almonds, sugar, Citro-Back and vanilla-back. Using an electric hand mixer, mix in the butter and eggs until just combined.

  2. Shape the dough into a disc, wrap in cling film and place in the fridge for 2 hours.

  3. Preheat the oven to 190°C (gas stove: level 3 / fan: 170°C)  and form a_cc781905-5cde-3194-bb3b- 136d_bad5cf58 cm)   lightly butter with a low edge. Alternatively, you can use a springform pan. Then press the dough about 2cm high to the edge.

  4. When the dough has cooled sufficiently, roll out three quarters of the dough to a thickness of about 5 mm (use only enough flour so that the dough does not stick). Press the dough into the mold and cut off the excess dough. Spread the raspberry jam evenly over the pastry base.

  5. Roll out the rest of the chilled dough on a lightly floured work surface into a 15cm x 25cm rectangle and cut six strips of 1 x 25cm each. Place diagonally across the cake (starting with the middle) to make 3 diagonal X's.

  6. Bake on the middle shelf of the oven about 45 minutes. Let cool completely on a wire rack before dusting the cake with icing sugar.

  7. Cut out small cookies from the leftover dough. Place on a baking tray lined with baking paper and bake for about 10 minutes at the above temperature.


Preparation 30 minutes (plus baking and cooling time)

Baking time 45 minutes


  • 180g flour

  • 1 pinch ground cloves

  • 200g ground almonds

  • 125g sugar

  • 1 sachet of Citro Back

  • 1 bag of vanilla baking

  • 250g soft butter

  • 2 eggs (class M)

  • 1 jar Schwartau Extra Raspberry Jam (340g)

  • 100g powdered sugar

bottom of page