In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk; let stand for 5 minutes until foamy.

In a large bowl, mix the melted butter, egg, vanilla, and remaining sugar. Add the yeast mixture and salt; then gradually mix in flour until a soft dough forms.

Knead the dough for 5–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).

Preheat the oven to 350°F (175°C).

Roll out the dough on a greased baking sheet and shape into a rectangle about 9x12 inches.

Bake for 20–25 minutes until golden.

For the filling, whip the heavy cream with powdered sugar until stiff peaks form.

Once the cake has cooled, slice it horizontally and spread the whipped cream on the bottom layer.

In a small saucepan, combine honey and sliced almonds. Cook over medium heat, stirring, until the almonds are glazed and the honey is bubbling and slightly caramelized (about 3–5 minutes).

Pour the warm almond-honey mixture over the top of the cake. Let it set before slicing.