In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, dissolve the active dry yeast in 1/4 cup of warm water with a pinch of sugar, letting it foam for about 5 minutes. Heat the milk with granulated sugar and unsalted butter until melted and warm. Pour this mixture into the flour, along with the yeast mixture, eggs, vanilla extract, and lemon zest. Mix until a sticky dough forms.

Transfer the dough onto a floured surface and knead it for 8-10 minutes until smooth and elastic. Shape it into a ball and place it in a greased bowl, covering it with a towel. Let it rise in a draft-free area for about 1 hour.

In a small saucepan over low heat, melt 2 tablespoons of unsalted butter. Stir in 1/4 cup of honey and 1/4 cup of heavy cream, whisking until combined. Add the sliced almonds and cook for 3-5 minutes until lightly toasted. Remove from heat and let cool.

Punch down the risen dough and turn it onto a greased baking pan, spreading it evenly. Pour the cooled almond topping over and distribute the almonds.

Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown. Check for doneness with a toothpick.

After cooling for 10 minutes, transfer the cake to a wire rack. Slice it in half horizontally, whip 1 cup of heavy cream with powdered sugar, and fill the bottom layer. Place the top layer back on.

Refrigerate the assembled cake for at least 1 hour before serving.