Preparation Steps

• In a large mixing bowl, combine flour and salt. Stir until evenly mixed.
• Dissolve active dry yeast in warm water, letting it sit for about 5 minutes until foamy.
• In a saucepan, combine milk, sugar, and butter over medium heat until butter melts.
• Pour the warm milk mixture into the flour-salt mixture. Add activated yeast, eggs, vanilla, and lemon zest. Mix until combined.
• Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
• Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour.
• Melt butter in a saucepan. Stir in honey and cream, then add sliced almonds; cook until sticky.
• Spread the risen dough in a greased baking pan.
• Pour the almond mixture over the dough, spreading it evenly.
• Preheat oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.
• Let the cake cool for about 10 minutes, then whip the heavy cream and powdered sugar until soft peaks form.
• Cut the cooled cake in half horizontally. Spread whipped cream over the bottom layer and place the top back on.
• Refrigerate the assembled cake for at least 1 hour before serving.