1 1/2 cups butter
1/4 cup granulated sugar
4 egg yolks
Grated rind of 1 lemon
4 cups all-purpose flour
1 egg white
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 cup chopped almonds

Preheat oven to 450 degrees F.

Cream butter and 1/4 cup sugar well; stir in the yolks one at a time, blending well. Add lemon rind and flour. Pat dough in 3 greased 11 x 7-inch pans.

Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough. Bake for 10 to 12 minutes.

Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes longer. When torte is cold, spread raspberry jam and part of the Cr?e Filling between the layers. Spread the remaining Cr?e Filling over the top.

Cr?e Filling
1 tablespoon cornstarch
1/4 cup sugar
2 cups thick sour cream
2 egg yolks
1/2 teaspoon vanilla extract

Mix cornstarch with sugar. Add sour cream and cook in double boiler, stirring constantly until it coats the spoon. Pour gradually onto 2 well-beaten yolks. Reheat for 1 minute. Add vanilla extract.