One cardamom-scented yeast bun, hollowed and filled with homemade almond-crumb paste and whipped cream beneath its own lid.
1.5 tbspMilk
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8 gChicken eggs
0.5 tbspButter
1.5 tbspWhipping cream
8 gAlmonds
0.5 cupFlour
10 gSugar
0.7 gYeast
1 gPowdered Sugar
0.1 gGround Cardamom
0.4 gSalt
Warm 20 ml milk to 37°C in a small bowl. Stir in all the active dry yeast and 1 g sugar; wait 10 minutes until foamy. Mix in all the flour, cardamom and measured salt, another 3 g sugar and 6 g beaten egg. Knead in the bowl for 8 minutes, then work in all the soft butter and knead for 5 minutes until smooth and elastic.
Cover and let the dough rise in a warm place for 40-90 minutes until doubled. Gently deflate, shape the entire dough into one smooth round bun and place on baking paper. Cover and prove for 30-40 minutes until puffy and almost doubled. Meanwhile preheat a conventional oven to 200°C.
Brush the bun with all the remaining 2 g beaten egg. Bake at 200°C for 15-18 minutes until golden and cooked through, with no wet dough in the center. Cool on a rack for at least 25 minutes until completely cool before filling.
While the bun cools, grind all the almonds and remaining 6 g sugar finely in a mortar. Slice a thin lid off the cooled bun and reserve it. Tease out a small central pocket of crumb, leaving a sturdy base and walls. Mash every removed crumb into the almonds with the remaining 5 ml milk to make a thick spoonable paste, then pack all of it into the pocket.
Whisk all the cold cream in a small chilled narrow cup until it holds soft peaks. Spoon it over the almond filling, replace the bun lid and dust with all the powdered sugar. Serve the whole filled bun immediately as one dessert.