Prepare the yeast dough by combining warm milk, sugar, and active dry yeast in a small bowl. Let it sit until foamy.

In a large mixing bowl, combine all-purpose flour, softened butter, egg, and salt. Mix in the yeast mixture and knead until smooth.

Let the dough rise in a warm spot for about 1 hour, or until doubled in size.

Prepare the honey almond topping by melting butter in a saucepan over medium heat. Stir in honey, sugar, and sliced almonds until coated.

Cook the topping for 2-3 minutes until bubbling, then remove from heat and let it cool slightly.

Once the dough has risen, punch it down and transfer to a greased springform pan. Spread the honey almond mixture evenly on top.

Bake at 350°F (175°C) for 25-30 minutes until golden brown and bubbling. Cool completely on a wire rack.

Prepare the vanilla cream filling by whipping heavy cream with sugar until stiff peaks form. Heat milk with sugar and cornstarch until thick.

Remove from heat, stir in vanilla extract, and let it cool. Fold in the whipped cream until combined.

Once the cake is cooled, slice it horizontally into two layers. Spread filling on the bottom layer and place the top layer back on.

Chill the assembled cake in the refrigerator for 1-2 hours before serving.