PREPARATION

Sift the flour into a bowl, add ground cardamom, vanilla powder and salt and mix everything well with the whisk. In the middle of the mixture make a hole. Do well shred the yeast with a little sugar and add grated lemon zest, egg yolks, Limoncello and mix them all together with lukewarm milk and incorporate all in the dough. Just before the ingredients are all mixed well add the softened butter and knead the dough a little thicker. Add blueberries and almonds and let the dough rise for at least 45 minutes at room temperature, covered with food foil.

Put the dough on a floured board and divide it into 9 equal pieces. Make from them three cobs (1-th from 4 pcs; 2-nd from 3 pcs and last one from 2 pcs).

Let the cake rise on a baking plate covered with paper or baking foil rise for 45 minutes.

After proving brush the cake with egg mixture with milk, decorate with almond flakes and fix skewers on top.

Bake the cake for 10 minutes on 374°F, then decrease the temperature by 50°F and bake for another 45 minutes.

Finally, when cold sprinkle it with caster sugar.