Prepare the Vanilla Custard:f. Return the mixture to the saucepan and cook, stirring constantly, until it thickens. Remove from heat, cover with plastic wrap, and let it cool.

Prepare the Yeast Dough:

• a. In a small bowl, combine 1/4 cup lukewarm milk, 1/4 cup granulated white sugar, and 2 1/2 teaspoons of active dry yeast. Let it sit until foamy.
• b. In a large mixing bowl, combine 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 teaspoon salt.
• c. Gradually add 3 cups of all-purpose flour, spooned and leveled, to the egg mixture.
• d. Add the yeast mixture and knead until a smooth dough forms.
• e. Cover the dough and let it rise in a warm place until doubled in size.

Prepare the Almond Topping:

• a. In a saucepan, melt 2/3 cup of butter.
• b. Stir in 1/4 cup heavy whipping cream, 1/2 cup granulated white sugar, and 2 tablespoons of honey.
• c. Split and scrape the seeds from 1 bourbon vanilla bean* and add them to the mixture.
• d. Stir in 1 1/3 cups of sliced almonds until the mixture thickens and caramelizes.
• e. Remove from heat and let it cool slightly.

Prepare the Whipped Cream for Pastry Cream:

• a. In a mixing bowl, combine 1 cup of heavy whipping cream and 2 teaspoons of cream of tartar.
• b. Whip the cream until it begins to thicken.
• c. Gradually add 3 tablespoons of powdered sugar while continuing to whip until stiff peaks form.

Assemble the Cake:

• a. Preheat your oven to 350°F (175°C) and grease a baking dish.
• b. Roll out the risen yeast dough and place it in the prepared dish.
• c. Spread the prepared vanilla custard evenly over the dough.
• d. Drizzle the almond topping over the custard.
• e. Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and set.