Preheat oven to 350 degrees. In a mixing bowl, blend the flour, sugar, baking powder, cinnamon, and cloves. Use a pastry blender to mix the butter or margarine until the mixture resembles course crumbs. Add the egg and almonds; mix with a spoon until the ingredients bind together. Divide the dough in half. Cover half of the dough and refrigerate for 30 minutes. Roll out the remaining dough to an 11-inch circle. Line an ungreased 10-inch springform pan with the dough, pressing it about one-half-inch up the side of the pan. Refrigerate the crust for 30 minutes.

Roll out the remaining dough to form a rectangle about one-fourth-inch thick; cut into 14 (one-half-inch wide) strips. Spread the raspberry jam over the refrigerated crust. Arrange ten of the dough strips over jam, making a lattice top. Brush the pastry edge with the egg-yolk glaze. Place the remaining four pastry strips around the top outer edge of the torte; brush the strips with the egg-yolk glaze. Bake 30 to 35 minutes or until the top is browned. Cool in the pan on wire rack. When cool, remove from pan.