Warm the milk to about 110°F (45°C) and dissolve the active dry yeast in it, letting it bloom for 5-10 minutes until frothy.

In a mixing bowl, combine granulated sugar, softened unsalted butter, salt, and a large egg; mix until well blended.

Gradually add the yeast mixture and sifted all-purpose flour; knead for 5-7 minutes until smooth and elastic.

Cover the bowl and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, melt unsalted butter in a saucepan over medium heat; stir in granulated sugar, pure honey, and heavy cream for 3-4 minutes until golden and smooth.

Remove from heat, fold in sliced almonds, and let cool while the dough continues to rise.

Once doubled, punch the dough down and press into a greased 9-inch round pan; spread the cooled almond-honey topping evenly over the 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; whisk egg yolks, granulated sugar, and flour until smooth.

Gradually incorporate warm milk, then return to heat and stir continuously for 5-7 minutes until thickened; mix in vanilla extract and softened butter until velvety and cool completely.

Slice the cooled cake into two layers; spread custard filling on the bottom layer, place the top layer back on, and chill for at least 2 hours before serving.