Mix the butter with sugar and vanilla sugar until creamy. Gradually add the eggs and stir. Stir in the salt and the lukewarm milk. Mix the flour with the yeast, add and use the dough hook of the food processor to form a smooth, sticky dough. Dust the dough with a little flour and cover and let rise in a warm place for about 1 hour.
Using a fork, knead sugar sprinkles from the cold butter and sugar and chill. Grease a springform pan, 26 cm, and add the dough and smooth it out. Let the dough rise again covered for 30 minutes.
Preheat the oven to 180 ° C O / U heat.
Take the risen dough again and use a wooden spoon handle to make several holes in the dough. This works better if you dip the handle in oil beforehand. Then put the sugar sprinkles in the holes and distribute the rest of the sprinkles on the cake. Sprinkle flaked almonds over the top. Then bake in the preheated oven for 25 minutes.
After 25 minutes, take the cake out of the oven, but do not turn the oven off.
Now spread the 100 ml cream over the hot cake and bake the cake for another 5 minutes.
Then take the cake out and let it cool down on a wire rack.