In a large bowl, use an electric mixer to cream the softened butter and sugar until smooth and light.
Beat in the lemon zest and egg yolks until well combined.
In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and ground almonds.
Add the dry to the butter mixture and mix on low speed just until a soft dough forms. Be careful not to overmix.
Divide the dough, setting aside one-third for the lattice top.
Form both portions into flat disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F / 175°C. Lightly butter a 9-inch / 23cm springform pan.
Press the larger disk of dough evenly into the bottom and about 1 inch up the sides of the prepared pan.
In a small bowl, mix the raspberry preserves with the lemon juice, then spread this mixture evenly over the dough base.
On a lightly floured surface, roll out the smaller disk of dough to an 8 or 9-inch circle.
Using a knife or pizza cutter, cut the dough into ½-inch-wide strips.
Carefully arrange the dough strips over the raspberry filling in a lattice pattern. Trim any excess dough and press the ends of the strips gently into the edge of the crust to seal.
Gently brush the beaten egg white over the lattice crust. This will give it a beautiful golden shine during baking.
Bake for 40-45 minutes, or until the crust is a deep golden brown and the filling is bubbly.
Let the torte cool on a wire rack for 20 minutes before carefully removing the sides of the springform pan.
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Don't overwork the dough!
Mix just until the are combined. Overmixing develops gluten, which can result in a tough, rather than tender and crumbly, crust.
