Remove the butter from the fridge, warm the milk. Mix the flour, salt, sugar and crumbled yeast in a bowl. Add the butter and milk.
Knead everything to a soft dough. Cover and leave to rise for approx. 1 hr. until double in size.
Mix the berries with the Birnbrot (pear bread) spices and the Amaretto, cover and steep for approx. 30 mins.
Toast the almonds in a pan, allow to cool. Beat the egg. Reserve half the egg. Beat the remaining egg with the butter and sugar until frothy. Crush the toasted flaked almonds, stir into the flour.
Shape the roulade
On a surface lightly dusted with flour, roll out the dough to approx. 30 x 45 cm. Coat the dough with the liquid from the steeped berries. Top with the almond filling then the berries.
Loosely roll up the dough, starting from the narrow end.
Transfer to the prepared tin with the sealed edge facing down. Coat with the remaining egg. Scatter over the almonds.
Make several diagonal incisions approx. 3 cm deep. Leave to rise for about another 30 mins.
Bake for approx. 45 mins. in the lower half of an oven preheated to 180°C.