Combine warm milk with active dry yeast and let froth for 5-10 minutes. Cream together sugar, butter, salt, and egg until smooth. Add the yeast mixture and gradually mix in flour until incorporated.

Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

Melt butter in a saucepan. Stir in sugar, honey, and heavy cream. Cook while stirring for 3-4 minutes until bubbly and golden. Mix in sliced almonds and cool slightly.

After the dough has risen, punch it down and press it into a greased 9-inch round cake pan. Spread cooled almond topping evenly over dough. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

Cool completely in the pan.

Warm whole milk in a saucepan. In a bowl, whisk egg yolks with sugar and flour until smooth. Gradually whisk warm milk into egg mixture, then return to saucepan. Cook over medium heat until custard thickens, about 5-7 minutes, then mix in vanilla extract.

Once the cake is cool, slice it horizontally in half. Spread custard on the bottom half and place the top layer back on with the topping facing up. Refrigerate for at least 2 hours before serving.