Prepare the Dough:

• In a bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
• Add the flour, salt, melted butter, egg, and vanilla. Mix and knead until a smooth dough forms.
• Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Honey-Almond Topping:

• In a small saucepan, melt the butter, sugar, honey, and heavy cream over medium heat.
• Stir in the sliced almonds and let cool slightly.

Bake the Cake:

• Preheat the oven to 350°F (175°C).
• Grease a 9-inch round cake pan and press the risen dough evenly into the pan.
• Spread the almond topping evenly over the dough.
• Bake for 25-30 minutes, or until golden brown.
• Let the cake cool completely before slicing.

Make the Pastry Cream Filling:

• Heat the milk in a saucepan until warm but not boiling.
• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
• Slowly pour the warm milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.
• Remove from heat, add vanilla, and let cool completely.
• Once cooled, fold in the whipped heavy cream for a lighter texture.

Assemble the Cake:

• Carefully slice the cooled cake in half horizontally.
• Spread the pastry cream over the bottom half, then place the almond-covered top back on.

Chill & Serve:

• Refrigerate for at least 1 hour before slicing for best results.
• Serve chilled or at room temperature.