How to make
Beat the soft butter and the sugar to get a smooth cream. Sprinkle on the almonds, lemon zest and flour with your hand. Add 2 of the boiled yolks and stir, then add 1 raw yolk, the cinnamon and a pinch of salt. You need to get a smooth dough, wrap it in transparent foil and put it in the fridge for 30 min.
Cut off 2/3 of the dough, put the rest back in the fridge. Roll out the dough and put it in a rectangular tray, poke it with a fork all over and smear it with an egg beaten with a little water.
Roll out the remaining dough and cut out strips with which to make a crisscross pattern on the cake. Smear once again with egg and put it to bake about 20 to 30 min. in a preheated 370°F (190°C) oven.
Once the mazurek cools, fill the empty squares on the pattern with the 2 types of jam, alternating between them.
Enjoy!
