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1. Sift the flour, cloves and cinnamon together into a deep mixing bowl, then add the almonds, sugar, lemon peel and mashed egg yolks.
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2. With a wooden spoon, beat in the butter, raw egg yolks and vanilla extract. Continue to beat until the mixture is smooth and doughy. Form the dough into a ball, wrap it in wax paper or plastic wrap, and refrigerate it for at least 1 hour, or until it is firm.
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3. Remove about ¾ of the dough and return the rest to the refrigerator. With a paper towel or pastry brush, lightly butter a round 9-by-l- or 1½-inch false-bottomed cake pan.
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4. Add the dough (if it is too firm, let it soften a bit) and, with your fingers, press and push it out so that it covers the bottom and sides of the pan, making a shell about ¼ inch thick.
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5. Spoon in the raspberry jam and spread it evenly over the bottom of the shell with a spatula. On a floured surface with a floured rolling pin, roll out the rest of the dough into a 6-by-9-inch rectangle ¼ inch thick.
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6. With a pastry cutter or sharp knife, cut the dough into strips ½ inch wide, 2 of them 9 inches long and the rest 8 inches long. Lay one of the 9- inch strips across the center of the jam and flank that strip on each side with one of the 8-inch strips placed halfway between the center and sides of the pan.
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7. Rotate the pan about ¼ of the way to your left and repeat the pattern with the other 3 strips, so that they create Xs with the first 3 in a lattice like effect.
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8. Run a sharp knife around the top of the pan to loosen the part of the bottom dough that extends above the strips. Press this down with your fingers into a border about ¼ inch thick.
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9. Lightly beat the whole egg with the cream and, with a pastry brush, coat all the exposed pastry. Refrigerate for ½ hour. Meanwhile preheat the oven to 350°F.
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10. Bake the "Torte" in the middle of the oven for 45 to 50 minutes, or until it is lightly browned. Set the pan on a large jar or coffee can and slip down the outside rim.
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11. Let the "Torte" cool for 5 minutes on the bottom of the pan, then sprinkle it with confectioners' sugar. "Linzertorte" should cool to room temperature before being served.
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