Put the lukewarm milk in a bowl and stir with the yeast. Then add oil and 2 tablespoons of sugar and stir so that the sugar dissolves. Now add flour and salt and work everything into a smooth yeast dough with a dough hook or, if you like, by hand. Shape the dough into a ball, rub a little oil all around and cover and let rise for 1 hour.

After the dough has visibly doubled, dust the work surfaces with flour, place the dough on the surface and shape into a roll. Divide the roll into 3 equal parts and shape each into a ball.

Grease a 26 cm springform pan. Preheat the oven to 170 ° C O / U heat.

Roll out a ball of dough into a round flat cake of 26 cm and place on the bottom of the springform pan. Then spread 2 tablespoons of jam on top.

Roll out the second ball into a flat cake and place in the mold, spread the jam on top again. Finally, roll out the last ball and use it to cover the cake.

Now use a glass to mark a circle in the middle and then divide the cake into 8 pieces. Cut 2/3 of the dough from the edge up to the circle marking. Then carefully lift each piece of cake and turn it twice, as in the photo. If you like, sprinkle a few sliced ​​almonds in the spaces in between. Then cover the cake again and let rise for 30 minutes.

Before baking, brush the cake with an egg yolk / milk mixture and sprinkle with the sliced ​​almonds. Then bake in the preheated oven for 30 minutes until golden brown. Sprinkle with a little sugar after baking.