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Warm the 180 ml milk until lukewarm, stir in the yeast and the sugar and wait 5 minutes until foamy. Add the 3 cups flour, the melted butter, 1 egg, the cardamom and the salt and knead for 8 minutes until smooth and elastic.
Cover and leave in a warm place for 60 minutes until doubled in size.
Divide into 8 balls, place them well spaced on a lined tray and rest for 20 minutes. Brush with the second beaten egg and bake at 200°C for 12 to 14 minutes until golden. Cool completely.
Slice a lid off the top third of each bun and scoop out a little of the soft crumb from the base, leaving a sturdy shell.
Crumble the scooped-out bread into the 200 g almond paste and work it with a splash of cream into a soft paste, then spoon it into the hollowed buns.
Whip the 300 ml cream to soft peaks and pile it generously on top of the almond paste in each bun. Set the lid back on at an angle and dust with the powdered sugar.
A cardamom-scented bun hollowed out and filled with almond paste and a mound of whipped cream, dusted with powdered sugar. Traditionally eaten before Lent, worth eating any time.
