Step 1: Make the Yeast Cake Base

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Whisk to combine.
2. Add the warm milk, melted butter, and eggs. Mix until the dough begins to come together.
3. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, or until smooth and elastic.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Honey-Almond Topping

1. In a small saucepan, melt the butter over medium heat. Add the sugar, honey, and heavy cream, stirring until smooth.
2. Bring the mixture to a gentle simmer and cook for 1-2 minutes, then remove from heat. Stir in the sliced almonds.
3. Let the topping cool slightly while the dough continues to rise.

Step 3: Assemble and Bake the Cake

1. Grease a 9-inch springform pan. Punch down the risen dough and press it evenly into the bottom of the pan.
2. Spread the honey-almond topping over the dough, ensuring an even layer.
3. Cover the pan lightly and let the dough rise again for 30 minutes. Preheat your oven to 350°F (175°C) during this time.
4. Bake the cake for 25-30 minutes, or until the top is golden and the cake is cooked through. A toothpick inserted into the center should come out clean.
5. Allow the cake to cool completely in the pan before removing the sides of the springform.

Step 4: Make the Cream Filling

1. In a small saucepan, combine the milk, sugar, and cornstarch. Whisk over medium heat until the mixture thickens, about 3-5 minutes.
2. Remove from heat and stir in the vanilla extract. Transfer to a bowl and let it cool completely.
3. Once cooled, gently fold the whipped cream into the custard to create a light, creamy filling.

Step 5: Assemble the Cake

1. Carefully slice the cake horizontally into two layers using a serrated knife.
2. Spread the cream filling evenly over the bottom layer of the cake. Place the top layer with the honey-almond topping gently on top.
3. Chill the cake for at least 1 hour before serving to allow the filling to set.