Position knife blade in food processor bowl; add cake meal and potato starch.
Top with cover; pulse 3 or 4 times or until blended.
Add margarine to cake meal mixture. Pulse 7 or 8 times or until blended.
Add almonds, sugar, cinnamon and egg yolks; process until smooth.
Remove two-thirds of dough (1 3/4 cups) and spread
on bottom and 1 inch up sides of ungreased 9-inch springform pan; top with jam.
Divide remaining dough into six equal portions. Shape each portion with fingers
into a ropelike cylinder; arrange on top of jam in lattice fashion, pressing each
end into dough at edge of pan. Slightly beat egg whites (at room temperature), and
brush evenly over dough.
Bake at 325 degrees F for 45 minutes.
Let cool slightly before removing sides of springform pan.