Begin by warming whole milk in a small saucepan until it reaches lukewarm temperature—around 110°F. Stir in sugar and sprinkle the active dry yeast on top, allowing it to sit undisturbed for about 10 minutes until frothy.

In a large mixing bowl, sift all-purpose flour, remaining sugar, and salt together. Add the softened unsalted butter, eggs, and the activated yeast mixture into the flour blend. Knead the mixture on a floured surface for about 10 minutes until it transforms into a smooth and elastic dough.

Place the kneaded dough into a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm environment for approximately 1 hour or until it doubles in size.

While the dough is rising, melt some butter in a saucepan over medium heat. Stir in granulated sugar, honey, and a pinch of salt until it combines. Add the sliced almonds and remove from heat.

Once the dough has risen, punch it down gently and transfer it to a greased baking pan. Spread it evenly into the pan, ensuring it reaches the corners. Spoon the almond-honey mixture generously over the top.

Cover the shaped dough with a clean kitchen towel and let it rest for an additional 20 minutes.

Preheat your oven to 350°F (175°C). Bake the cake for about 25-30 minutes until the top is golden brown. Allow the cake to cool completely.

In a saucepan, heat whole milk along with vanilla extract. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add the warm milk to the egg mixture, then return to the saucepan and cook over low heat until thickened.

After the custard achieves thickness, pour it into a bowl and cover with plastic wrap. Allow it to cool completely in the refrigerator for at least 30 minutes.

Once both the cake and custard are cooled, carefully slice the cake into two equal layers. Spread custard on the bottom layer and place the almond-topped layer back atop the custard.