Make the Dough:

• Dissolve yeast in warm milk with a pinch of sugar. Let sit for 10 minutes until foamy.

• In a large bowl, mix flour, salt, remaining sugar, eggs, and the yeast mixture.

• Add softened butter and knead until smooth and elastic.

• Cover and let rise in a warm place for about 1 hour, until doubled in size.

Prepare Topping:

• In a small saucepan, simmer butter, sugar, honey, and cream over medium heat, stirring until smooth and combined.

• Remove from heat and stir in sliced almonds. Set aside.

Bake the Cake:

• Preheat oven to 350°F (175°C).

• Press the risen dough evenly into a greased 9-inch springform pan.

• Spread the honey-almond topping evenly over the dough.

• Bake for 25–30 minutes until golden brown. Cool completely in the pan.

Prepare Filling:

• In a bowl, whisk the instant vanilla pudding mix with milk until thickened.

• Fold in the whipped heavy cream gently until smooth and creamy.

Assemble Cake:

• Once cake is completely cooled, carefully slice it horizontally into two layers.

• Spread the vanilla cream filling evenly over the bottom layer.

• Place the almond-topped layer back on top.

• Refrigerate for at least 1 hour before serving to set.