1. Make the Filling:

• Whisk sugar, cornstarch, and salt in a bowl. Whisk in egg yolks one by one to form a paste.
• Slowly whisk in milk until smooth.
• Pour into a saucepan and cook over medium-low heat, whisking constantly, until thick. Once it bubbles, cook for 1 more minute.
• Remove from heat, stir in vanilla, and pour through a strainer into a clean bowl.
• Cover with plastic wrap touching the surface and chill in the fridge.

2. Make the Cake Dough:

• In a small saucepan, melt butter with milk. Cool to lukewarm.
• In a stand mixer, combine the milk mixture, honey, eggs, flour, yeast, and salt.
• Mix on low for 1 minute, then knead on medium for 6 minutes. The dough should be smooth and elastic.
• Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

3. Make the Topping:

• In a small saucepan, combine butter, honey, and sugar. Cook over medium heat until sugar dissolves and it bubbles.
• Remove from heat and stir in the almonds. Set aside to cool.

4. Assemble and Bake:

• Grease and flour a 9-inch springform pan.
• Punch down the dough and press it evenly into the pan.
• Spread the cooled almond topping over the dough.
• Cover and let rise for another 30 minutes.
• Bake at 350°F (175°C) for 25-30 minutes, or until the topping is golden and bubbly.
• Let cool for 20 minutes in the pan, then move to a wire rack to cool completely.

5. Finish the Cake:

• Beat heavy whipping cream until it forms stiff peaks.
• Whisk the chilled pastry cream until smooth, then gently fold in the whipped cream.
• Use a serrated knife to carefully slice the cooled cake in half horizontally.
• Spread the filling over the bottom half, leaving a small border. Place the top half on.
• Chill for a couple of hours for the cleanest slices.