Combine warm milk, sugar, and active dry yeast in a mixing bowl. Let it sit for 5-10 minutes until foamy.

Add all-purpose flour, softened butter, egg, and salt to the mixture. Knead for 8-10 minutes until smooth and elastic.

Allow the dough to rise in a warm place for about 1 hour, until doubled in size.

Melt butter in a saucepan, stir in honey and sugar until bubbling. Add sliced almonds and stir for 2-3 minutes.

Remove from heat and let cool slightly while dough rises.

Preheat the oven to 350°F (175°C). Punch down risen dough and press into a greased springform pan. Spoon almond topping over the dough.

Bake for 25-30 minutes until golden brown. Cool completely in the pan.

Whip heavy cream with sugar until stiff peaks form. In a saucepan, combine milk, vanilla extract, sugar, and cornstarch and cook until thickened.

Cool the mixture and fold it into the whipped cream to make the cream filling.

Slice the cooled cake in half horizontally. Spread vanilla cream filling on the bottom half and place the top half back on.

Refrigerate for 1-2 hours before serving for the best texture.