Nut nests

100 g sugar, 300 g flour, 200 g butter, egg, grated lemon zest, knead and roll 2/3 parts of the dough into a rectangular layer according to the size of the tray. Grease the baking sheet with oil, sprinkle with flour, put the dough in it, puncture in several places with a fork and bake the cake until ready. Stir ground walnuts or almonds with cocoa powder, 160 g of sugar, cinnamon and 2-3 eggs, resulting in a cream mass - filling. Grease the half-baked dough with abundant povidl (apricot, raspberry, strawberry or some other) and cover with an even layer of nut filling. Roll thin flagella from the remaining dough and put them on the filling with a net. Bake the cake prepared in this way at a moderate temperature until tender. Then sprinkle with vanilla sugar, fill the cells with fresh povidl and put one or two nuclei of toasted hazelnut in the middle of each nest.