Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes, until bubbly.

Prepare the dough: In a large bowl, mix the flour, egg, butter, and salt. Add the yeast mixture and stir until a dough forms. Knead on a floured surface for 5–7 minutes until smooth.

Let dough rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, or until doubled in size.

Make the honey almond topping: In a small saucepan, melt butter, honey, and sugar over medium heat. Stir in the sliced almonds and cook for 2–3 minutes until slightly thickened. Set aside.

Shape and top the dough: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Punch down the dough, roll it out, and press it into the pan. Spread the almond topping over the dough.

Bake the cake: Bake for 20–25 minutes, or until golden brown. Cool completely in the pan.

Prepare the vanilla cream filling: In a saucepan, whisk together the milk, sugar, and cornstarch. Simmer over medium heat, whisking until thickened (5–7 minutes). Remove from heat, stir in vanilla, and cool slightly.

Whip and combine cream: Whip the heavy cream until stiff peaks form. Gently fold into the cooled vanilla custard.

Fill and finish the cake: Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on and press gently.

Serve: Slice and serve chilled or at room temperature.