Layered Almond Cake with Honey Cream Filling

For the dough, melt butter and mix butter and milk. Allow to cool to room temperature and dissolve crumbled yeast in milk mixture. Mix flour, sugar, vanilla sugar, lemon zest, egg, salt and yeast milk together and knead with dough hook until dough is smooth. Cover and let rise in a warm place until doubled in volume. Knead again and let rise again. For the topping, heat sugar and butter in a saucepan and bring to a boil, while stirring. When sugar has dissolved, stir in honey, cream and almonds. Let mixture cool slightly. Roll out dough and place in a greased springform pan and spread almond mixture over dough. Let dough rise again for about 15 minutes. Preheat oven to 200°C (approximately 400°F). Bake for about 20 minutes and let cool. 

For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. In a saucepan, heat 400 ml (approximately 14 ounces) milk, 100 g (approximately 1/3 cup) sugar, vanilla bean and vanilla pods and bring to a boil. In a separate bowl, whisk together egg yolks, remaining milk, 75 g (approximately 1/4 cup) sugar, ground almonds and custard powder. Gradually stir hot vanilla milk into egg yolk mixture. Pour back into pan and bring to a boil, stirring continuously. Remove vanilla bean pods with a slotted spoon. Soak gelatin in cold water for about 10 minutes. Squeeze out gelatin and stir into cream mixture until dissolved. Refrigerate and stir frequently to cool. Whip cream until almost stiff and fold into egg mixture.