Crumble the yeast into the milk, and stir to dissolve.

Put the flour a into mixing bowl. Add the salt, sugar, yeasted milk and 3 egg yolks. Knead with the kneading attachment of a freestanding mixer for 5 minutes.

Cover with a teatowel and leave to rise at room temperature for 1 hour.

Shortly before the hour is over, beat the butter in a small bowl with a fork until creamy. Whip the egg whites with a pinch of salt until stiff.

Once the dough has risen for an hour, add the butter and stiff egg whites. Knead again with the kneading attachment, stirring the dough a couple of times by hand in between for it to come together. Once a sticky dough has formed, keep kneading and gradually add 4 tablespoons of flour to make it a bit more firm. Knead for a total of 5 minutes.

Line a 23cm Springform with baking paper and butter the sides. Put the dough into the tin, cover with a teatowel leave to rise for another hour.

Once the dough has finished rising, preheat the oven to 200°C top/bottom heat.

Brush the Schuedi surface with cream. Wetten your fingers and poke holes all over the surface. Cut the butter into small cubes and stick them into the holes. Sprinkle the sugar all over the cake and bake in the preheated oven for 25 minutes. If the cake browns too much on top, cover with a piece of foil.

Once out of the oven, cut around the edges with a knife, then take the cake out of the Springform and put on a wire rack to cool before serving.

STORAGE: This cake is best eaten within a day of baking. You can easily freeze it in slices.