Sift the flour into a bowl, make a small well, add some of the warmed milk, add the yeast, stir briefly and place in the heat (with a tea towel over it) (tip: warm the oven to 40 degrees, put in the mixing bowl, turn off the oven), until the pre-dough starts to bubble.
In the meantime, mix the other ingredients at least at room temperature (it is best to warm the milk slightly on the stove, add the remaining ingredients and stir until the butter has melted). When the pre-dough has risen properly, mix with the rest of the flour and the heated ingredients and knead well (by hand or with a dough hook) until the dough bubbles up and put it back in the heat to rise (i.e. in the oven, like above).
Mix everything together for the filling and stir well.
When the dough has twice its volume again, take it out of the bowl and roll it out onto a floured surface and a rectangle (approx. 60 x 40 cm). Spread the filling nice and smooth on the plate (but leave approx. 2 cm space at the edges, otherwise the filling will run out during baking). Then roll up the plate from the narrow side, being careful not to tear the dough.
Place the roll diagonally on a baking tray (with the end on the underside, otherwise the cake will come apart at that point). Press the left and right sides a little under the cake. Put another cloth on it, in the warmth, as above.
After about 45 minutes of rising, brush the roll with a mixture of the egg yolk and cream. Scatter the almonds and the sugar on top. Put the cake in the oven (2nd bar from the bottom) and only now turn it up to about 180 degrees, so that it goes a little longer because the heat increases slowly.
After 45 minutes, when it is nice and brown on the outside, take it out and let it cool down.
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