For the stirred linzer, cream butter, sugar and vanilla sugar until fluffy. Add honey, cinnamon, clove powder, lemon zest and eggs and mix. Add a dash of rum, lemon juice and nuts and mix again. Mix flour with baking powder and sift in.
Pour 3/4 of the dough into a round or square baking pan, spread with currant jam and pipe a lattice around the edge and in the middle of the cake with the remaining dough.
Bake the Linzer in a preheated oven at 160° for 30-40 minutes.
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