In a large mixing bowl, combine warm milk, sugar, and active dry yeast; let it foam for about 5 minutes. Then, add all-purpose flour, softened butter, egg, and salt, mixing until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, melt butter in a medium saucepan over low heat. Stir in honey and sugar until the mixture is well combined and the sugar dissolves. Add the sliced almonds, cooking for an additional 2-3 minutes until the almonds are lightly toasted and coated. Remove from heat and let the topping cool slightly.

Once the dough has risen, punch it down to remove air bubbles. Grease a 9-inch springform pan and press the dough into the bottom evenly. Pour the prepared honey almond topping over the dough, spreading it out carefully. Bake in a preheated oven at 350°F for 25-30 minutes until golden brown on top and a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.

While the cake cools, whip the heavy cream with sugar in a mixing bowl until stiff peaks form. In a separate saucepan, whisk together milk, sugar, cornstarch, and vanilla extract; heat on medium until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly before gently folding in the whipped cream.

Once the cake is completely cool, slice it in half horizontally using a serrated knife. Spread the vanilla cream filling over the bottom half of the cake, ensuring an even layer. Carefully place the top half back on and press gently. Chill in the refrigerator for 1-2 hours before serving.