In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit until it becomes foamy.

In a large mixing bowl, combine the flour, softened butter, sugar, the foamy yeast mixture, and the egg. Knead the mixture until smooth, forming a dough.

Let the dough rise in a warm place for about 1 hour, or until it doubles in size.

In a saucepan, melt the butter for the topping. Add honey, sugar, and almonds, and cook until the mixture turns golden brown. Set aside to cool.

Once the dough has risen, punch it down gently, then press it into a greased baking pan. Top the dough with the almond mixture.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown. Cool completely on a wire rack.

In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside for later use.

To make the custard, in a saucepan, whisk together the milk, 3 tablespoons of sugar, cornstarch, and vanilla extract. Heat gently while stirring until the mixture thickens and becomes smooth. Remove from heat and allow it to cool to room temperature.

Once cooled, gently fold the whipped cream into the custard to create a light and creamy filling.

To assemble the cake, slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then carefully place the top half back on top.

Chill for 1-2 hours before serving.