Warm the milk until comfortably warm, then stir in a little sugar, and add the yeast. Mix flour, sugar, and salt in a big bowl, then add milk, eggs, and softened butter. Knead until the dough is smooth and elastic.

Cover the bowl and let the dough rise until doubled in size. This can take about an hour.

Butter a 9-inch springform pan and gently press the dough into an even layer. Cover and let rise for another 20 to 30 minutes.

In a saucepan, melt butter, honey, and sugar. Add a splash of cream or milk and a pinch of salt. Once smooth and bubbly, stir in sliced almonds.

Spoon the almond mixture over the risen dough and spread carefully. Bake until deep golden on top and cooked through in the center.

Let the cake cool completely for at least 1 to 2 hours.

Heat milk in a saucepan. Whisk egg yolks, sugar, and cornstarch in a bowl. Slowly pour in hot milk while whisking. Pour back into the saucepan and cook until thick. Off the heat, stir in butter and vanilla. Cool and fold in whipped cream.

Slice the cake horizontally using a serrated knife, add the filling, then put the top back on. Chill before serving.