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1
Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
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2
Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
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3
Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
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4
Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
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5
Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
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6
Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
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7
Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
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8
Cover and let rise 45 minutes, or until puffy, but not doubled.
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9
Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
