Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, lining it with parchment paper for easy removal.

In a large bowl, combine 3 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Whisk until blended.

Warm 1 cup of milk to about 105-115°F, sprinkle in 2 1/4 teaspoons of active dry yeast, and let it sit for 5 minutes until foamy.

Pour the yeast mixture into the dry ingredients, then whisk in 1/4 cup of melted unsalted butter and 1 large egg until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled.

Whisk together 2 cups of milk, 1/4 cup of sugar, 1/4 cup of cornstarch, 3/4 teaspoon of salt, and 3 egg yolks in a saucepan over medium heat. Stir continuously until thick, about 8-10 minutes.

Spread the risen dough into the prepared baking pan and bake for 25-30 minutes or until golden brown on top.

For the topping, melt 1/2 cup of butter, 1/4 cup of sugar, 1/4 cup of honey, and 1/4 cup of heavy cream over low heat. Stir in 2 cups of sliced almonds and simmer for about 3-4 minutes.

Spread the almond mixture over the baked cake, then return it to the oven for an additional 15-20 minutes until bubbly and golden.

Let the cake cool completely, then slice horizontally and fill the bottom layer with the vanilla cream filling. Place the top layer back on.

Dust with powdered sugar if desired, cut into slices, and serve with tea or coffee.