In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Allow to sit until frothy (about 10 minutes).

In a mixing bowl, combine flour, softened butter, sugar, egg, and the yeast mixture. Knead for 5-7 minutes until smooth and elastic.

Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size.

In a small saucepan, melt butter over medium heat. Add honey, sugar, and sliced almonds; cook until golden brown. Set aside to cool.

Once the dough has risen, punch it down and press into a greased baking pan. Spread the almond mixture on top.

Bake at 350°F (175°C) for 25-30 minutes until golden. Let cool completely.

In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form.

In a saucepan, whisk together milk, cornstarch, sugar, and vanilla. Heat over low, stirring until thickened. Cool to room temperature and fold in whipped cream.

Once the cake is cooled, slice it in half horizontally. Spread filling on the bottom half and replace the top. Chill for 1-2 hours before serving.