Filled Almond Yeast Cake

In a small pot, heat 5 fluid ounces milk until lukewarm. Crumble in the yeast, stir thoroughly, cover and let stand about 10 minutes.

Place the flour in a mixing bowl, make a well in the center and pour half of the honey into the well.

Pour yeast mixture into the well, sprinkle the salt around the edge and knead with the dough hook of a hand mixer until smooth. Cover and let rise in a warm place for about 40 minutes.

Bring the butter, remaining honey, 3 tablespoons sugar, and cream to a boil in a pot. Remove from heat, stir in the almonds and let cool, stirring occasionally. 

Knead the dough on a lightly floured surface and roll out to a rough round (about 10 inches in diameter).

Place dough in a springform pan 10 inches in diameter, pressing it about 1/2 inch up the sides. Spread the almond paste on the dough and spread smooth. Cover and let rise again in a warm place for 10 minutes.

Bake the cake on the middle rack of a preheated oven at 350°F until golden brown, about 20 minutes. Remove from oven, place pan on a wire rack and let cool for 10 minutes. Remove the springform side ring and let the cake cool completely.

In a small bowl, whisk together 2 tablespoons of the remaining milk with the cornstarch. Bring the remaining milk to a boil in a small pot, add the cornstarch mixture and continue to boil while stirring.

Sprinkle milk mixture with remaining granulated sugar and the vanilla sugar and let cool for 10 minutes. Then stir in the cream cheese.

Rinse currants, drain, gently strip from stems with a fork and fold into the cream cheese mixture.