Crumble the yeast in a bowl.
Melt the margarine in a casserole.
Pour the milk in the melted margarine and heat it up to 37 degrees Celsius.
Add the milk and margarine liquid on the yeast, and stir gently until the yeast is resolved.
Add 1 egg, the sugar, cardamom powder, salt and almost all the flour in the bowl, and work the dough until it let go from the edges of the bowl.
Cover the bowl with a towel and put the bowl in the oven without heat on for approx one hour.
Take out the bowl and add the rest of the flour in the dough, work it for a minute.
Divide the dough in ten, and roll the dough in to balls.
Put the buns on a baking paper on a oven plate. Cover them with a towel.
Put the buns in the oven with no heat for one more hour
Take out the oven plate with the buns, and start the oven at 220 degrees Celsius.
Stir 1 egg in a bowl, and brush the buns with it.
Put the buns in the middle of the oven for ten minutes.
Take out the buns and let them cool down.
Cut off the top of the buns, make sure the top is rather thin.
Scrape out the top layer of the bottom part of the bread, and put the filling in a bowl.
Grate the almond paste, and mix it with a fork together with the bread filling and the milk.
Dived the almond mix on the 10 buns bottom part.
Put the cream in a piping bag and put it make circles on top of the almond paste of all ten buns.
Put the top of the buns back on top of the cream.
Put the buns in the fridge for two hours.
Before serving the buns sprinkle some icing sugar on top of the buns.