Activate Yeast: In a small saucepan, warm the whole milk until it’s lukewarm. Remove from heat, stir in a teaspoon of granulated sugar and the active dry yeast. Let sit for about 10 minutes until frothy.

Prepare Dough: In a large mixing bowl, combine sifted all-purpose flour, the remaining sugar, and salt. Create a well in the center, pour in the yeast mixture, softened butter, and eggs. Mix until sticky, then knead for about 10 minutes until smooth.

First Rise: Transfer the dough into a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.

Prepare Topping: Melt 4 tablespoons of unsalted butter in a skillet, stir in ¼ cup of granulated sugar, honey, and salt, until combined. Mix in sliced almonds and remove from heat.

Shape Cake: Punch down the risen dough, grease a 9x13-inch baking pan, transfer the dough, and spread it evenly. Layer the almond-honey mixture on top.

Second Rise: Cover the pan with a towel and rest for about 20 minutes in a warm spot.

Bake: Preheat oven to 350°F. Bake for 25-30 minutes until golden brown. Cool completely in the pan.

Make Custard: Warm 2 cups of milk in a saucepan. Whisk together egg yolks, sugar, and cornstarch in a bowl. Gradually mix in warmed milk, transfer back to saucepan, and cook while stirring until thickened.

Cool Custard: Remove from heat, cover with plastic wrap touching surface to prevent skin. Allow to cool for about 30 minutes.

Assemble Cake: Once both cake and custard are cool, slice the cake into two equal layers, spread custard on the bottom layer, and place the top layer on.