Dissolve the yeast in 1 cup lukewarm water. Sift the flour in the pan twice, make a well in the center and pour in the dissolved yeast. Start stirring with a spoon, gradually knead the dough with your hands until it is elastic. Cover with a towel and let it rise.
Flour a surface, spread the dough out with a 1/4″ (0.5 cm) thickness and put the softened at room temperature butter in the middle, with sugar on top. Roll everything up together using the dough to bring the edges together. Form a ball and roll it out flat. Repeat this process 2-3 times.
Finally, shape a thick sheet and put it into a greased tray. Brush the sweet loaf with the whipped cream and put it to bake in a strongly preheated oven. Optionally, you can sprinkle some nuts on - I used almonds.
After 10 minutes of baking, turn down the oven and let it bake for another 30 minutes. Reduce the oven to about 212°F (100 °C) and let it bake until finished.