Recipe Courtesy of Cathy SperonisDough:1/4 cup water (100Â° – 105Â°F)1 pkg. Rapid Rise Yeast1 tsp. sugar1 Tbsp. All-Purpose flour2 1/4 cups All-Purpose flour3/4 tsp. salt1/4 cup milk6 Tbsp. unsalted butter3 Tbsp. sugar2 eggsTopping:3 Tbsp. unsalted butter1/4 cup sugar2 Tbsp. honey1 Tbsp. heavy cream3/4 cup sliced almondsPinch of saltCustard filling: Recipe followsPrep:Grease the sides and bottom of a 9″ spring form pan. Place a piece of parchment on a sheet pan. Using a pen trace the outside of the pan onto the parchment then flip the parchment over.Make the doughIn a small bowl combine the water and the yeast. Add the 1 tsp. sugar and the 1 Tbsp. of flour. Mix until smooth. Set aside in a draft free area to rise and foam up, 5 – 10 minutes. (The top of the refrigerator is ideal for this.) Meanwhile in a large bowl combine the remaining flour and salt: set aside.In a small saucepan over low heat warm the milk and butter until the butter is completely melted. Set aside to cool slightly.In another bowl combine the sugar and eggs with a whisk until smooth. Slowly add in the milk/butter then the yeast mixture. Add this to the flour and combine until dough forms. On a floured board knead dough until smooth for about 2 minutes, adding a little extra flour if needed. Place in a large bowl, cover tightly with plastic wrap and allow to double.When doubled remove the dough and place into the prepared spring form pan gently patting it out to the edges of the pan. Recover with plastic wrap and allow to rise again.Make the topping:In a small saucepan combine the butter, sugar and honey. Place over medium-low heat and stir until butter is melted and sugar and honey are dissolved. Add the heavy cream and pinch of salt. Continue cooking over medium heat until bubbling and slightly golden colored. Turn off heat and add almonds. Using a spatula spread the caramel mixture onto the parchment staying within the drawn line of the pan. Place in the freezer for 5 minutes, until hardened.Meanwhile, preheat oven to 375Â°F.Uncover the cake, remove the caramel topping and place on top. Bake in center of oven for 25 – 28 minutes until crust is golden brown.Remove from oven. Allow to cool completely. Cut cake in half and fill with custard: serve.Custard1 & 1/4 cups milk, divided1/4 cup sugar1/8 tsp. salt2 Tbsp. cornstarch2 egg yolks2 Tbsp. unsalted butter1/2 tsp. vanillaIn a medium saucepan combine the 1 cup of milk, sugar and salt: set aside.In a small bowl combine the remaining 1/4 cup milk and the cornstarch until dissolved. Beat in the egg yolks until smooth.Place the saucepan over medium low and heat just until the milk starts to steam. Slowly pour some of the hot milk mixture into the egg mixture. Pour this back into the saucepan and continue to cook over low heat. stirring often but not constantly until mixture thickens to pudding consistency. Turn off the heat and add the butter and vanilla. Stir until smooth. Pour into a bowl and place parchment or plastic wrap on top of the pudding. Chill completely.