In a mixing bowl, add the sugar and yeast to the warm milk. Stir gently until combined, then leave it in a warm place to rise for 15-20 minutes.

After the yeast mixture has risen, add the eggs, melted butter at room temperature, and vanillin (if using). Mix well until combined.

Gradually add the sifted flour and knead the dough until smooth and elastic.

Cover the dough with cling film or a towel and leave it in a warm place for about 1 hour, allowing it to rise until it has doubled in size.

For the topping, mix the sugar with the refrigerated butter until you achieve a crumbly texture.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Once the dough has risen, transfer it to a greased baking pan and spread it evenly. Cover and let it rise for another 20-30 minutes.

After the dough has further risen, use your fingers or a tube to create holes in the pie.

Generously sprinkle with the prepared icing sugar mixture and place it in the preheated oven. Bake for 25-30 minutes until the top is lightly browned.

Remove the cake from the oven and pour the cream over it. Sprinkle with almond petals.

Return the cake to the oven and bake for an additional 10 minutes until fully cooked.

Once baked, leave the cake to cool at room temperature before serving.