1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth dough; cover and let rise for 1 hour.
2. Press the dough into a lined 26 cm cake tin and let rise for another 20 minutes.
3. For the caramel, bring the butter, granulated sugar, honey and cream to the boil in a pan, cook for 2 minutes, then stir in the flaked almonds; let cool slightly and spread over the dough.
4. Bake in an oven preheated to 180 °C for 25-30 minutes until golden, let cool completely and slice horizontally in half; cut the top layer into 12 wedges.
5. For the cream, mix some of the milk with the egg yolks, icing sugar and starch; bring the rest of the milk to the boil with the scraped vanilla, thicken it with the yolk mixture and let cool; fold in the stiffly whipped cream.
6. Spread the cream over the bottom layer, arrange the cut wedges on top and chill for at least 2 hours before serving.
Tip: Cut the top into wedges in advance - that way the crunchy almond lid doesn't squeeze out the cream when you slice it.
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