Sift the flour into a large bowl and mix with powdered sugar. Make a well in center and break in your eggs. Add to the eggs with a little milk and gently stir. Gradually mix flour from the edges to the center and lightly whisk, adding enough milk to make a dough the consistency of sour cream. Add the butter and the remaining milk. Still a little beat up. Pour in the cream. Leave the whipped dough for an hour in the refrigerator, and then bake in the pan so – to take a ladle of dough, pour in the pan, and the rest put back in the fridge.