a. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

b. Gradually whisk in the whole milk.

c. Bring to a boil over medium heat, whisking constantly.

d. Reduce heat and simmer for 1 minute, whisking constantly.

e. In a large bowl, whisk together the egg yolks.

f. Slowly whisk the hot milk mixture into the egg yolks.

g. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and the mixture coats the back of a spoon, about 3-5 minutes.

h. Remove from heat and stir in the butter and vanilla extract.

i. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for at least 30 minutes, or up to 24 hours.

a. In a large bowl, whisk together the granulated sugar, yeast, and salt.

b. In a small saucepan, heat the milk and butter to 49°C to 54°C (120°-130°F).

c. Add the warmed milk mixture to the dry ingredients and beat on medium speed for 1 minute.

d. Add the eggs and beat on high speed for 1 minute.

e. Gradually stir in enough of the remaining flour to form a soft dough (dough will be sticky).

f. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

g. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

h. Punch down the dough and divide it in half.

i. On a lightly floured surface, roll out one half of the dough into a 23-centimeter (9-inch) circle.

j. Transfer the dough to a greased 23-centimeter (9-inch) springform pan.

k. Roll out the second half of the dough into a 18-centimeter (7-inch) circle.

l. Cut a 3-centimeter (1-inch) hole in the center of the circle.

m. Place the smaller circle of dough on top of the larger circle, covering the hole.

n. Cover with plastic wrap and let rise for 30 minutes.

a. In a small saucepan, melt the butter over medium heat.

b. Stir in the honey and granulated sugar until dissolved.

c. Bring to a boil, then reduce heat and simmer for 1 minute.

d. Stir in the almonds.

a. Preheat oven to 190°C (375°F).

b. Pour the almond topping over the risen dough.

c. Bake for 25-30 minutes, or until golden brown.

d. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

e. Once the cake is cool, spread the custard over the top of the cake.

f. Pipe with whipped cream and enjoy!