In a small bowl, combine 1 cup of warm milk (105-110°F), 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.

In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of softened butter, 1 egg, and a pinch of salt. Mix until the ingredients come together, then knead until the dough is smooth and elastic, about 5-7 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, approximately 1 hour.

While the dough rises, take a saucepan and melt 3 tablespoons of butter over low heat. Stir in 1/2 cup of honey and 1/2 cup of sugar until combined and slightly bubbling. Add 1 cup of sliced almonds, mix well, and allow to cool slightly.

Once the dough has risen, punch it down gently. Grease a 9-inch springform pan and press the dough into the bottom. Pour the cooled honey almond mixture over the dough, spreading it out with a spatula. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes. Allow to cool completely.

In a medium bowl, whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. In a separate saucepan, combine 2 cups of milk, 1/2 cup of sugar, and 3 tablespoons of cornstarch. Heat over medium until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Once cooled, gently fold this into the whipped cream.

After the cake has completely cooled, carefully slice it in half horizontally. Spread the vanilla cream filling over the bottom half, then place the top half back on. Chill in the refrigerator for 1-2 hours before serving.