Heat the almond milk to 37C add cardamom and dissolve with the yeast.
Add sugar, salt, butter and egg and mix it. Mix bicarbonate with the flour and add it to the butter and egg mixture. Knead for about 5-6 minutes.
Let the dough rise under a clean tea towel for about 45 minutes.
Split the dough into 12 pieces and roll them into round balls. Place them on a baking sheet. Let the dough balls rise for another 45 minutes under a tea towel.
Set the oven to 200C/fan and bake in the middle of the oven for about 6-7 minutes.
Let the buns cool completely and make the filling in the meantime.
Grate the almond paste and mix it with almond milk until smooth. And whip the cream until firm.
Make the lids by cutting small triangles on the top and make little holes in the bottom bun.
Fill the Swedish semla with almond paste and whipped cream. Sift icing sugar on top.