Pour into a bowl or saucepan warm cream, strained yeast, salt, and half the flour. Prepare a dough and, when it has risen, add 5 eggs mixed with sugar, warm butter, and the remaining flour. Knead thoroughly and let rise.
Butter a saucepan, sprinkle with rusk crumbs, and place a tin tube in the middle. Roll out a piece of dough as thick as a finger and the size of the bottom of the saucepan. Cut out a circle in the middle for the tin tube to pass through.
Prepare several such circles and place them in the saucepan, painting each circle with clarified butter and sprinkling with sugar and cinnamon, dry jam or raisins, and finely chopped prunes or figs. Fill ¾ of the saucepan, let the layers rise a little, and then bake. Use in all 1½ glasses cream, 5 eggs, ¾ glass butter, ½ glass each yeast and sugar, ½ garnets flour, cinnamon, 2–3 rusks, jam, raisins, prunes or figs, and ¼ lb butter to spread on the circles. See the Remarks regarding yeast.