Danish Butter Cake

Put the flour in a bowl and make a well in the center, add yeast and 2 tbsp sugar to the well. Warm 1/2 cup milk in a small pan; add to the well and mix, gradually incorporating the flour to make a thick dough. Cover it and keep it in a warm place for 15 mins.
Warm the remaining milk. Add 5 tbsp butter, 1 egg, the salt, and the warm milk to the dough and knead it with the dough hook of a manual hand mixer to make a smooth dough. Cover and keep in a warm place for another 45 mins until it's doubled in size. Meanwhile melt remaining butter and set it aside to cool. Mix the almonds with remaining sugar.
Knead the dough again briefly. Roll out 1/3 of the dough on a floured work surface to a 10-inch circle. Put the rolled out pastry in the bottom of a greased 10-inch spring-form pan. Prick it several times with a fork and brush with 1/3 of the melted butter. Roll out the remaining dough on a floured work surface to a rectangle roughly 10-by-15 1/2 inches. Brush with remaining melted butter and sprinkle with the almond sugar; roll it up from the long side. Cut the pastry roll into 10 pieces and place 8 rolls round the edge of the springform pan and 2 in the middle. Cover and leave the cake in a warm place for 15 mins.
Preheat the oven to 400u0b0F. Whisk 1 egg and coat the cake with it. Bake the cake for 30-35 mins, covering the cake after 15 mins. Leave it to cool on a wire rack and serve with whipped cream on the side.