For the dough, whisk egg yolks with zest, vanillin and powdered sugar. Add whipped egg whites first, then flour, nuts and baking powder, carefully mix.

Put the dough in the round 10-inch-diameter form, greased and dusted with flour, and bake 20-25 minutes at 356 °F (180 °C). Cool the torte, make in it some spires with wooden skewer and infuse with liquor.

For the glaze, whisk egg white with powdered sugar, stirring it in 2-3 droughts, and trickle lemon juice. Smear with the glaze and scatter with almonds.