Place the flour in a large bowl and create a well in the center. Add the yeast and 1 teaspoon of sugar to the well, then pour about ⅓ of the lukewarm milk into the well, and mix the ingredients in the well with a little flour from the edges. Cover and let it rest for about 15 minutes in a warm place.

Grease and flour a baking pan. Place the dough in the pan and roll it out evenly. Cover with a clean kitchen towel and let it rise for about 30 minutes.

In the meantime, cut the cold butter into small pieces.

Using your fingertips or the round handle of a wooden spoon, press indentations into the dough, fill them with small butter cubes, and evenly distribute the sugar over the cake.

Cover the cake again and let it rise for another 60-90 minutes.

Preheat the oven to 350°F and bake the cake on the middle rack for about 20-22 minutes.

Remove the cake from the oven and turn off the oven. Spread the cream mixture evenly over the cake and place the cake back in the turned-off oven for 5-10 minutes.