Gently warm the whole milk until lukewarm. Stir in 1/4 cup of granulated sugar and sprinkle active dry yeast over it. Foam for 5–10 minutes.

In a large bowl, whisk together flour and salt. Add softened butter until crumbly. Combine with yeast mixture and beaten eggs until sticky dough forms.

Knead the dough on a floured surface for 5 minutes until smooth and elastic. Let it rise in a greased bowl, covered, for 1 to 1.5 hours until doubled in size.

Prepare the topping by combining sliced almonds, honey, heavy cream, cubed butter, and remaining sugar in a saucepan. Heat until thickened, about 5 minutes.

Preheat the oven to 375°F (190°C). Punch down the risen dough and place it in a greased springform pan, evenly pressing it out. Pour topping over the dough.

Bake for 25 to 30 minutes until golden brown. Cool the cake on a wire rack.

Whisk together the heavy cream, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring until thickened, about 8–10 minutes. Stir in vanilla extract.

Once the cake is cool, slice it in half horizontally. Whip remaining heavy cream to stiff peaks and fold it into the custard. Spread over the bottom half, then place the top half on.

Chill the assembled cake in the refrigerator for at least 2 hours before serving.