Combine flour, yeast, sugar, butter, salt, egg, and lukewarm milk in a bowl and form a smooth dough.

Cover the dough and let it rise for 30 minutes.

To prepare the filling, heat butter, sugar, honey, and cream in a saucepan.

Stir in the pine nuts and flaked almonds.

Use your fingertips to make small holes in the risen dough.

Pour the slightly cooled filling over the dough.

Let it sit for 10 minutes, then bake at 350F (175C) for about 30 minutes, or until the filling is lightly golden.

Let the baked square cool completely.

Cut the square into four pieces, then diagonally into four again to create 16 pieces with topping.

Prepare the vanilla pudding by combining vanilla powder, milk, sugar, and salt.

Let the pudding cool.

Beat the very soft butter until it is light and fluffy.

Add the cooled pudding to the butter, one spoonful at a time, mixing well.

Spread the vanilla pudding mixture on the cake bottoms.

Place the cake tops (mostly topping) on top of the pudding.

Refrigerate for at least one hour before serving.