Warm up the milk in the microwave or on the stove. It should be slightly warm, not hot or boiling!

Put the flour into a large mixing bowl and add the dry yeast (check packaging instructions to make sure it doesn't have to be dissolved in water or milk first). Sprinkle the sugar on top. Now add the lukewarm milk and the vanilla extract and knead everything using the spiral dough hooks of your electric mixer.

Add the soft butter, and egg and keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. If the dough is too sticky, add a little bit more flour. If it is too crumbly, add a little bit more milk and knead again.

Place a towel or lid over the bowl and let the ball of dough rise for 1 hour in a warm place without a draft.

Prepare the instant pudding according to package directions with the pudding powder and milk. Also, add more vanilla extract to give it a more intense flavor. The 2 cups of milk mentioned above should be accurate for most instant puddings but adjust it according to the pudding you are using.

After you have prepared the pudding, pour it into a bowl, cover it with cling film, and set it aside. You do not need the whipping cream or butter yet!

Add butter, sugar, honey, and whipping cream to a small pot. Heat everything on low heat until the butter has melted and sugar has dissolved.

Remove the pot from heat and stir in the sliced almonds. Set the mixture aside to cool.

Grease and flour a baking sheet/pan of approx. 13.5 x 9.5 inches in size.

After the dough is done rising, sprinkle flour onto your countertop. Briefly knead the dough again, then roll it out so it fits the size of your baking sheet.

Place the dough into the baking pan and let it rest for another 15 minutes.

In the meantime, preheat your oven to 350 degrees Fahrenheit.

After the 15 minutes are up, spread the almond topping onto the dough.

Bake the cake in the middle rack of your oven for around 20-25 minutes until the top is nicely golden brown but not burned.

Remove the cake from the oven and let it cool fully.

In the meantime, whip the cream or the butter for the pudding filling. The choice is up to you. Using cream will make it slightly fluffier, using butter will make it richer but also firmer and slightly easier to assemble. When using cream, carefully fold the cream into the pudding with a spatula. When using butter, carefully mix the pudding little by little into the whipped butter. Set the pudding filling aside.

Cut the cooled cake into quarters and remove them from the baking pan. Then cut the quartered slices horizontally separating the almond-covered top from the cake bottom.

Spread the bottoms of the cake with the pudding-cream filling. Cut the tops into slices of desired size (it is easier to cut them into slices now than cutting the whole cake once it is assembled because of the crunchy almonds on top). Then place the almond tops back on top of the pudding-cream filling in their correct place.

Let the cake cool for at least 1 hour before serving to allow the pudding cream to harden slightly. Cut the cake into slices before serving.