Knead all ingredients for the yeast dough. Let rest for about 10 minutes and rise. Grease a baking tray and roll out the dough evenly.
For the topping, spread the sour cream on the dough with the butter flakes and then sprinkle the almonds and sugar over it.
Bake the tray in a preheated oven at 160°C for 20 - 25 minutes. The sour cream should remain nice and light so that it does not get too dry. A very fast and delicious cake.