Sweet Dough: Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks.

In food processor, pulse together flour, sugar, lemon rind, salt and cardamom; pulse in butter until in pea-sized clumps. Add milk mixture and pulse just until dough holds together.

With floured hands on lightly floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in soft, slightly sticky ball. Place in buttered bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes.

Lightly push down dough. On lightly floured surface, roll out dough into 12- x 14-inch/30 x 35 cm rectangle. Transfer to parchment paper-lined or buttered baking sheet.

Mix almonds with 3 tbsp/45 mL of the granulated sugar; spread lengthwise, about 4 inches/10 cm wide, down centre of rectangle.

Stir together berries, remaining granulated sugar, cornstarch and lemon juice; spoon evenly over almonds.

Fold 1 long edge of dough up over filling, covering berries; lightly brush with water. Fold second long edge of dough over first, pinching along edge to seal seam. Cover with tea towel; let rise for 30 minutes.

Brush top with egg mixture. With scissors or razor blade, cut about ten 2-inch/5 cm diagonal slashes along centre through to filling. Sprinkle with coarse sugar. Bake in centre of 350°F/180°C oven until top is golden and filling is bubbling, 40 to 45 minutes. Let cool on pan on rack.

Makes 8 to 12 servings.