Pour cold milk into the mixer bowl and add yeast - mix until the yeast dissolves.

Add sugar, flour, baking powder, salt, egg, cardamom, and soft butter in pieces to the bowl.

Knead the dough - it will be sticky, but do not add more flour.

Cover the bowl with the dough and set aside for 10 minutes.

Lightly dust the counter with flour, take out the dough and knead briefly.

Divide the dough into 9 portions - you can also divide it into 8.

Form a bun from each portion.

Arrange the buns on a baking sheet lined with parchment paper - leave space between the buns.

Cover the buns with a cloth and set aside for 60-90 minutes to rise.

While the buns are rising, prepare the almond filling.

Preheat the oven to 200 degrees (top/bottom heat).

Spread the almonds on a baking sheet and bake for about 8 minutes.

After this time, remove them from the oven and let them cool.

Put the cooled almonds into a food processor, add sugar and milk - blend everything together to form an almond paste.

Increase the oven temperature to 225 degrees (top-bottom mode).

Whisk the egg with a fork together with a tablespoon of water.

Brush the tops of the buns with egg.

Place the buns in the oven and bake for about 12 minutes.

After baking, let the buns cool.

Cut off the tops of the buns and lightly hollow out the centers.

Add the hollowed-out dough to the almond filling and combine thoroughly.

Spoon the almond filling into the hollowed-out buns.

Whip the heavy cream with powdered sugar until thick.

Transfer the whipped cream to a piping bag with a star nozzle.

Pipe the whipped cream onto the tops of the buns.

Cover the buns with the cut-off tops and finally sprinkle with powdered sugar.