Heat the milk until lukewarm, add sugar, and sprinkle in the yeast. Let it rest until frothy, about 10 minutes.

In a mixing bowl, combine sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead until smooth and elastic, about 10 minutes.

Cover the dough and place it in a warm spot to rise for about 1 hour or until it doubles in size.

In a saucepan, melt butter over medium heat, stir in sugar, honey, and salt until dissolved, then mix in sliced almonds.

Allow the topping to cool slightly.

Once the dough has risen, punch it down and transfer it to a greased baking pan, spreading it evenly.

Spoon the almond-honey mixture over the top and let it rest for an additional 20 minutes.

Preheat the oven to 350°F and bake for 25-30 minutes until golden brown.

Let the cake cool completely before slicing.

Heat milk with vanilla extract until warm.

In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth, then mix in warm milk and cook over medium heat, stirring until thickened.

Cover the custard with plastic wrap and let it cool completely.

Cut the cooled cake into two layers. Spread the custard over the bottom layer and place the top layer back on, almond side up.