Warm 1 cup of whole milk until lukewarm, then dissolve 2 tablespoons of granulated sugar and 2 teaspoons of active dry yeast in it. Let it froth for about 5-10 minutes. In a mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. Add the yeast mixture, 4 tablespoons of unsalted butter (melted), and 2 beaten eggs. Knead until smooth, then cover and let rise until doubled in size, about 1 hour.

In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in 1/4 cup of granulated sugar, 2 tablespoons of honey, and a pinch of salt, cooking until bubbling. Fold in 1 cup of sliced almonds until well coated, then set aside to cool.

After the dough has risen, punch it down gently. Spread it into a greased 9x13 inch baking pan evenly. Top with the almond mixture, pressing it slightly into the dough. Allow the dough to rest for another 20 minutes for a second rise.

Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes or until it turns a golden brown. Allow it to cool completely in the pan before slicing it in half horizontally.

In a saucepan, heat 2 cups of milk with 1 teaspoon of vanilla extract until warm. In a separate bowl, whisk together 4 egg yolks, 1/2 cup of sugar, and 1/4 cup of cornstarch until smooth. Gradually mix in the warm milk and cook over low heat, stirring constantly until thickened. Let it cool by covering it with plastic wrap directly on the surface to prevent a skin from forming.

Take the cooled bottom portion of the cake and spread the custard filling evenly over it. Place the top layer, almond side up, gently pressing down to make it stick together.