Warm ½ cup of milk to a gentle temperature, dissolve 2 teaspoons of fresh yeast into the milk, and let sit for 5-10 minutes until frothy.

In a large mixing bowl, combine 3 ½ cups of all-purpose flour, ¼ cup of sugar, and a pinch of salt. Add 2 tablespoons of softened unsalted butter, 2 eggs, and the activated yeast mixture. Knead for 8-10 minutes until smooth, then let rise for 1 hour.

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, spread the risen dough into the pan, let rise for another 20-30 minutes, then bake for 25-30 minutes.

While the cake bakes, whip 1 cup of heavy cream until soft peaks form, add 1 teaspoon of vanilla extract, and chill.

In a medium saucepan, combine ½ cup of honey and 1 cup of sliced almonds over medium heat, cooking for 5-7 minutes until the almonds are golden brown. Set aside to cool.

Once the cake cools completely, slice horizontally into two layers. Spread half of the cream filling on the bottom layer, replace the top layer, cover with remaining cream, and sprinkle with the honey-almond topping.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.