In a small bowl, stir warm milk and yeast, let sit 5–10 minutes until foamy.

In a bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Knead 5–7 minutes until smooth.

Place dough in a lightly greased bowl, cover, and let rise 45–60 minutes until doubled.

Preheat oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and press the risen dough evenly into the pan.

In a small saucepan, melt butter with sugar, honey, and cream over medium heat. Stir until bubbling and slightly thickened, 2–3 minutes.

Remove from heat and stir in sliced almonds and a pinch of salt. Let cool 1–2 minutes.

Spoon the almond-honey mix over the dough. Smooth to edges. Bake 25–30 minutes until golden brown.

Cool in pan on a rack for 30–45 minutes. The topping will firm as it cools.

Heat milk with vanilla in a saucepan until just simmering.

Whisk egg yolks, sugar, and cornstarch until smooth. Temper yolks with hot milk, then return mixture to saucepan. Cook over medium heat, whisking constantly, until thick and glossy.

Remove from heat, stir in butter. Cool to room temp, then chill 1–2 hours until firm.

Once cake is cooled, release from pan. Slice cake horizontally. Spread chilled pastry cream evenly on bottom layer, topping with whipped cream for lighter filling if desired.

Replace top layer and refrigerate 1–2 hours to set.

Slice with a sharp knife and serve chilled or at cool room temperature.