Make the Dough:

1. Prepare Yeast Mixture: In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it sit for about 5 minutes, until it becomes foamy.
2. Mix the Dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, and eggs, and mix until the dough forms. Knead the dough for about 5 minutes until it’s smooth and elastic.
3. Let it Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Honey-Almond Topping:

4. Make the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the honey and brown sugar, cooking until the sugar dissolves and the mixture becomes smooth and slightly bubbly.
5. Add the Almonds: Stir in the sliced almonds and cook for another 2-3 minutes until the almonds are coated with the syrup.
6. Set Aside: Remove the topping mixture from heat and set aside.

Assemble the Cake:

7. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a round 9-inch cake pan.
8. Shape the Dough: Punch down the risen dough and press it into the prepared cake pan, making sure to spread it evenly across the bottom of the pan.
9. Add the Topping: Evenly spread the almond and honey mixture over the top of the dough.
10. Bake: Bake the cake for 20-25 minutes or until golden brown. Let it cool completely in the pan on a wire rack.

Prepare the Cream Filling:

11. Whip the Cream: In a large mixing bowl, whip the heavy cream to stiff peaks.
12. Mix the Pudding: In another bowl, whisk the vanilla pudding mix, powdered sugar, and vanilla extract together. Gradually fold the whipped cream into the pudding mixture until fully combined.
13. Chill the Filling: Place the cream filling in the fridge to chill until you are ready to assemble the cake.

Assemble the Cake:

14. Slice the Cake: Once the cake has cooled completely, carefully slice it in half horizontally to create two layers.
15. Add the Cream Filling: Spread the chilled cream filling evenly over the bottom layer of the cake.
16. Top with the Second Layer: Place the top layer of the cake on top of the cream filling.
17. Chill the Cake: Refrigerate the assembled cake for about an hour to allow the filling to set and the flavors to meld.