Gather all the ingredients.

Prepare a round, springform pan (about 11 inches in diameter and 1 1/4 inches high). Line the bottom with parchment paper and grease and flour the entire pan.

Preheat the oven to 340°F (170°C), top and bottom heat. In a saucepan, heat the milk with the butter until the butter is completely melted. In a bowl, add the egg yolks and mix well.

In another bowl, combine the flours and sugar, then add the egg yolks and mix thoroughly. Add the milk mixture to the yolks. Cook the mixture over heat until it thickens.

The cream is ready. In a bowl, combine the eggs, sugar, oil, yeast, and gradually add the flour. Mix until you have a compact, non-sticky dough.

Shape the dough into a ball. Divide it into two parts, with one part being about 1/3 of the dough. Roll out the larger portion with a rolling pin.

Place the rolled dough into the pan and trim any excess. Add the cream filling to the pan.

Spread the cream evenly. Roll out the remaining 1/3 of the dough and place it on top.

Trim any excess, and press the edges to seal the top and bottom layers together. Use a fork to poke holes all over the surface.

Decorate with coarse sugar.

Sprinkle the coarse sugar over the top. Bake for 45 minutes, until the surface is lightly golden. This is how it should look when done.

Remove from the oven and place on a rack to cool completely.

Remove the springform ring. Use a large spatula to transfer the cake to a serving plate. Brush with edible glaze.