Cake Layer: Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.

Knead the dough until smooth and elastic (15-20 minutes).

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.

Punch down the dough.

Roll out to a 1/2 inch thickness and spread into a greased 8 inch square baking pan.

Cover and let rise for 30 minutes.

Melt 3 tablespoons butter and confectioner's sugar in a saucepan.

Add almonds and 1 tablespoon milk. Remove from heat and stir in honey.

Spread evenly onto the dough.

Allow dough to rise for an additional 30 minutes.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes, until golden brown.

Cool completely on a wire rack.

Pastry Cream Filling: Stir together milk and 1/4 cup of sugar in a heavy saucepan.

Bring to a boil over medium heat.

Whisk together the egg yolks and egg in a medium bowl.

Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.

Drizzle the boiling milk into the egg mixture in a thin stream while mixing.

Return the mixture to the saucepan and slowly bring to a boil, stirring constantly.

When the mixture boils and thickens, remove from the heat.

Stir in the butter and vanilla, mixing until the butter is completely blended.

Pour into a heat-proof container and place plastic wrap directly on the surface.

Refrigerate until chilled (at least one hour).

Beat the whipping cream with the cream of tartar until stiff.

Fold into the chilled pastry cream.

Cut the cooled cake into rectangles (1 1/2 x 2 inch).

Slice each horizontally into halves.

Fill with vanilla pudding mixture, chill, and serve cold.