This cake starts with getting the yeast going. Boil some water and mix with cold water until you have body temperature water. Better a little cold than too hot.

Mix yeast, 3 eggs, a pinch of salt, 200 ml of water, 3 tbsp sugar and 300 g of diced margarine. I have tried with butter, but then it just does not taste like grandmas. Let "rise"for 20 minutes

While yeast is on the rise. Melt margarine sugar and cinnamon or cardamom if you prefer that. Stir together as the margarine melts. Don't boil it, just melt. Put aside. This is for the filling

It looks runny but don't worry it will have thickened by the time you will need it.

Kneading is vital in all baking with yeast. You need the gluten to build a strong "mesh" I kneaded by hand and it took 1/2 hour before " I can see my fingers" test could be done. See comments⬇

Roll out your dough thinly and cut into 3 pieces.

Smear in the sugar mix on to the middle of the dough and place your raisins or other dried fruit evenly.

Fold one side over and the other side on top. Close the ends by tucking them under. Transfer to the baking tray.

Basting on top and in the fold. Use a fork to seal by pressing lightly on the fold.

I do not know what this kind if sugar is called but it is very corse and will give a lovely crunch. Sprinkle sprinkle little star.

Sprinkle almonds. And let it rise again this time for 1/2 an hour turn in your oven at 435 f.