Butter a 26 cm cake springform pan.
Cream the butter or light butter with the sugar. Fold in the eggs, cloves, salt, egg yolks, cinnamon and lemon zest one by one. Mix the sponge crumbs with the almond kernels and knead in. Roll out two-thirds of the dough and spread it on the bottom of a cake springform pan to form a 2 cm high rim. Mix the remaining dough with the tablespoon of flour and let it rest in the refrigerator for half an hour with the lid closed.
Preheat the oven to 190 degrees. Brush the bottom of the dough with the mannelade. Roll out the remaining dough, cut it into strips with a pastry wheel, place them in a grid-like pattern over the jam and brush with the beaten egg yolk. Bake the cake on the second rack from the bottom for 35 minutes.
Cool the cake a little in the pan. Place on a cooling rack to cool completely.
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