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Dissolve yeast in warm milk with a pinch of sugar in a small bowl and let sit until foamy
Combine flour, butter, sugar, egg, and yeast mixture in a mixing bowl
Knead until smooth and let rise for 1 hour
Melt butter in a saucepan, then add honey, sugar, and almonds
Cook the almond mixture until golden and set aside
Punch down dough and press into a greased pan
Top with almond mixture and bake at 350°F (175°C) for 25-30 minutes
Cool the cake completely
Whip cream with sugar until stiff
Heat milk, sugar, and cornstarch until thick to prepare vanilla custard
Fold whipped cream into the cooled custard
Slice the cooled cake in half horizontally
Spread the cream filling on the bottom half and place the top half back on
Chill for 1-2 hours