Warm the whole milk until lukewarm, then stir in the granulated sugar and active dry yeast. Allow to sit for about 5-10 minutes until frothy.

In a mixing bowl, combine all-purpose flour, remaining sugar, salt, unsalted butter, and eggs. Blend in the yeast mixture and knead until smooth. Let rise until doubled, about 1 hour.

Melt unsalted butter in a saucepan, add granulated sugar, honey, and salt. Stir until bubbling, then toss in the sliced almonds.

Gently punch down the risen dough, transfer to a greased pan, and pour the almond-honey mixture on top. Let rest for 20 minutes.

Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown. Cool in the pan.

Heat whole milk and vanilla extract until warm. Whisk together egg yolks, sugar, and cornstarch. Gradually add warm milk and cook until thickened.

Once cooled, slice the cake in half. Spread custard on the bottom layer and place the top layer back on. Your cake is ready!