Whip the butter together with the lemon, cinnamon and powdered sugar.
Combine the eggs and yolk in which we have previously dissolved the salt.
Finally, combine the powders sifted together.
Spread the whipped mixture inside steel baking rings, fill with raspberry jam and cover with another layer of whipped shortbread, place two circles of wafer between the jam and whipped mass.
Sprinkle the surface with the slivered almonds and coarse crystal sugar, then bake in a 160°C oven for 35 minutes.
