(*) For a cake springform pan with a diameter of 18 cm.
Beat the butter, sugar and cinnamon until creamy. Fold in the egg, followed by the hazelnuts and flour. Pour 2/3 of the dough into a cake pan with a diameter of 18 cm and spread it smoothly. Spread the jam evenly on top.
Fill the rest of the dough into a piping bag with a small nozzle and pipe a lattice on top of the jam, making a border around the edge. Sprinkle with hazelnuts and bake in a hot oven at 180 °C for 45 minutes.
Dust with powdered sugar if desired.
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