Step 1: Warm the Milk. Gently warm 1 cup of whole milk in a small saucepan until it’s lukewarm (about 105-115°F / 40-46°C).
Step 2: Activate the Yeast. In a large mixing bowl, combine the warm milk, 2 tablespoons of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
Step 3: Combine Wet and Dry. Add 1/4 cup of the melted butter, the large egg, and 1/2 teaspoon of vanilla extract to the yeast mixture. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.
Step 4: Knead the Dough. If using a stand mixer, knead with the dough hook for 5-7 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
Step 5: First Rise. Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Step 6: Prepare Topping Mixture. About 20 minutes before the dough finishes rising, prepare the topping. In a medium saucepan, combine 1/2 cup unsalted butter, 1/2 cup granulated sugar, honey, and 2 tablespoons heavy cream. Heat over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Bring to a gentle boil and simmer for 1-2 minutes. Remove from heat.
Step 7: Add Almonds. Stir in the blanched sliced almonds until fully coated. Set aside to cool slightly.
Step 8: Prepare the Pan. Lightly grease a 9-inch springform pan. Line the bottom with parchment paper.
Step 9: Press the Dough. Gently punch down the risen dough and press it evenly into the prepared pan.
Step 10: Second Rise. Cover the pan and let the dough rise again in a warm place for 20-30 minutes, or until slightly puffy.
Step 11: Add Topping and Bake. Preheat oven to 350°F (175°C). Carefully spread the almond topping evenly over the risen dough. Bake for 30-35 minutes, or until the cake is golden brown and the topping is caramelized. If topping browns too quickly, loosely tent with foil.
Step 12: Cool. Remove from the oven and let the cake cool completely in the pan on a wire rack. Once cooled, carefully remove the cake from the pan.
Step 13: Prepare Pastry Cream. In a medium saucepan, whisk together 2 cups milk, remaining granulated sugar (1/4 cup), egg yolks, cornstarch, and remaining 1/2 teaspoon vanilla extract until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in 2 tablespoons butter until melted. Cover the surface directly with plastic wrap and chill completely in the refrigerator for at least 2 hours.
Step 14: Whip Cream. Once the pastry cream is chilled, in a separate bowl, whip 1 cup cold heavy cream until stiff peaks form.
Step 15: Combine. Gently fold the whipped cream into the chilled pastry cream until fully combined and light.
Step 16: Slice the Cake. Using a long serrated knife, carefully slice the cooled cake horizontally through the middle, creating two layers.
Step 17: Fill the Cake. Place the bottom cake layer on a serving plate. Spread the vanilla cream filling evenly over the bottom layer.
Step 18: Top the Cake. Carefully place the top cake layer (with the almond topping) over the cream filling.
Step 19: Chill and Serve. Chill the assembled cake in the refrigerator for at least 2 hours to allow the filling to set. Slice with a sharp, serrated knife and serve.