In a food processor fitted with metal blade, process together flour and roasted hazelnuts until the nuts are ground into a fine powder.
In a large bowl mix together processed hazelnut mixture, sugar, cocoa, lemon zest, cinnamon, cloves and salt.
Add the cubed butter to the mixture and use a pastry blender to cut it until the mixture resembles a cornmeal.
In a small bow, whisk together yolks and lemon juice.
Using a fork, stir in the liquid into the flour mixture until it clumps together.
Shape the dough into a ball, divide into 2 equal parts.
Place each dough part separately into its own plastic wrap and using a rolling pin make 2 thick disks.
Refrigerate at least 1 hour or ideally overnight. The dough actually can be kept in the fridge for up to 2 days.
Preheat the oven to 177°C (350°F), rack in the middle.
Butter a 230 mm (9″ ) springform pan, and line the bottom with round parchment paper, butter the paper.
Crumble one of the dough discs into the pan. With your fingers press the dough firmly into the pan, spread it evenly and bring it 1″ up the sides of the pan. The dough will be quite thick, about 1/4″.
Use a fork to prick the dough all over. Cover the pan with plastic wrap, put the pan in the freezer for 10 minutes.
Using a whisk, in a small bowl beat the egg white with pinch of salt until foamy.
Lightly brush inside of the cold dough shell with the beaten egg white.
Bake the dough shell for 15-20 minutes or just until the dough is set. Cool completely on a wire rack.
Take other dough disc out of the fridge and leave at room temperature for 5 minutes.
Warm up apricot preserves with rum or water until is soft and uniform, without chunks.
Spread the preserves evenly in the shell.
Roll out the second dough disc on a lightly floured counter to a thickness of about 1/4″.
Cut the rolled dough into 3/4″ wide strips. Ideally you will use a fluted pastry wheel, but if you don’t have it use a flat pizza cutter wheel as I did.
Lay the strips in a lattice pattern on top of the jam, trim ends as required to fit. Don’t worry if in the process some of the strips crack (likely it will), simply piece them together and continue on.
Collect together trimmed pieces and remaining dough. Knead them together and then use this dough to create a thin layer of dough around the edge of the crust. This is on top of the lattice ends in order to to seal them. Discard any remaining dough.
In a small bowl add egg yolk and milk, beat them together until smooth and uniform.
Brush the top of the cake with this mixture and sprinkle with sliced almonds.
Bake the cake until the preserves are bubbling, 45-55 minutes.
Cool for 10 minutes on a wire rack. Use a sharp knife to carefully run around the pan wall to loosen the cake. Do not try to remove side of the spring form pan at this point!
Leave the cake in the pan, sitting on a cooling rack to completely cool off, minimum 3-4 hours, ideally overnight.
Remove the sides of the pan.
Carefully invert the torte on a flat plate (I used a large cutting board), peel off the parchment paper. Invert the cake again onto a serving plate.
Sift the confectioner’s sugar over the torte and serve.
Keep the torte tightly wrapped at room temperature for up to a week.