1. For the dough warm the milk, add the butter and let it melt in the milk. Let cool down again until the mix is only lukewarm (less than 104°F).

2. Add the flour, sugar, and dry yeast to a large bowl and mix to combine. Add the milk mixture, stir in and knead everything for about 10 minutes until you get a nice and smooth dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes.

3. Preheat the oven to 350°F (180°C). Grease a 10-inch (26cm) round baking tin lightly. Roll out the dough on a floured surface to a large circle, transfer to the baking tin and press the to the bottom and sides. Create an edge with a height of at least 1 inch (2,5cm). Prick the bottom several times with a fork and set aside.

4. For the filling mix the heavy cream, Schmand (or crème fraîche), soured cream, vanilla extract, cornstarch, and sugar in a large bowl. Pour into the prepared tin and bake for about 32-35 minutes. The filling should have set mostly (it can still wobble a bit in the center) – if the top has some color it’s fine. Take out of the oven.

5. Mix the brown sugar and cinnamon and sprinkle it all over the warm cake. Let cool down for some time in the baking tin, then remove and let cool down completely on a wire rack.