Crumble the yeast into the lukewarm milk, add some of the flour. Mix everything together and cover and let rise for approx. 20 minutes (pre-dough).
Put the flour in a bowl and form a well. Add the pre-dough. Also add the eggs, sugar, salt and the melted, slightly cooled butter and knead everything into a dough.
Cover the yeast dough and let it rise until it has visibly enlarged (approx. 45 minutes).
In the meantime, cook the pudding with only 750 ml (!) Milk. Stir the pudding every now and then while it cools and fold in the almonds in between.
When the yeast dough has risen sufficiently, knead again briefly and roll out into a large rectangle (approx. 55 cm).
Spread the pudding on the pastry and roll it up from the long side. Then cut the roll into slices (1.5-2 cm thick).
Place the pudding snails close together on a greased baking sheet (depending on the size of the sheet and the thickness of the snails, they can also be layered slightly like a roof tile).
Place a strip of aluminum foil folded several times in front of the last row of custard rolls. Let the snails rise again until they have visibly enlarged and the gaps between them are closed. This can take up to another 30 minutes.
Bake in the preheated oven at 180 ° C for about 30 minutes.
Finally, heat the jam while baking, stir until smooth and brush the cake with it immediately after baking.
Tip: Instead of the almond pudding and chopped almonds, vanilla pudding and raisins are also very good as a filling.
Note: Cutting the pudding roll is a bit of a wobbly affair. However, it works quite well with a sharp knife that is dipped in flour in between.
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