• In a medium-sized mixing bowl, stir the flour, sugar, yeast, and salt. Add milk, egg, and melted butter.
• Combine ingredients with a wooden spoon to make a soft dough into a ball. If the dough is sticky, add a little bit more flour until your fingers can handle it without sticking.
• In the bowl, knead the dough 5–7 times or until it appears and feels smooth.
• Allow the dough to rest for 30 minutes while it is covered with a cloth.
• Then proceed to preheat the oven to 350F/176C.

Honey-Almond Glaze:

• Melt butter, honey, sugar, and vanilla sugar in a pot over medium-low heat to produce the honey almond topping. Add the cream when the butter has melted, and stir until the sugar is dissolved.
• Stir in the almond slivers and, after turning off the stove and the vanilla extract,  The topping should be kept warm until it is time to use it.

Baking and Slicing:

• Using a spring form pan or any preferred baking pan, put the dough and press it evenly and poke holes in the dough using a fork many times.
• Spread the honey-almond glaze topping evenly over the dough after pouring it on. Roughly 30 minutes of baking (check at 25 minutes and then bake 5-7 minutes longer as needed). When finished, the topping will be golden brown.
• Remove it from the pan and allow it to cool down before slicing it lengthwise using a serrated knife.

Custard Cream Filling:

• To make the filling, combine everything in a mixer.
• Whip it until stiff peaks.
• Once done, spread a generous amount of custard cream on top of the bottom layer.
• Cover it with the top layer of the cake.
• Chill it for at least 1 hour to set, slice, and enjoy!