Heat the oven to 356°F (180 °C). Smear a cake form 8″ (20 cm) in diameter with butter and lay it out with baking paper. In a bowl, mix the flour with the baking powder and salt.
Separately, beat the sugar with the butter until whitened. While stirring nonstop, add the eggs 1 by 1 and the vanilla essence.
Also add 1/3 of the flour and 2 tbsp milk. Stir until you get a homogeneous mixture. Add the rest of the flour and milk in 2 lots.
Pour the mixture into the cake form and distribute the honey evenly on top. Arrange the almonds tightly on top.
Bake the layer 40-50 min., checking to see if it's ready with a toothpick. Take it out and leave it to cool. Now you have to make the cream. To do so, beat the egg yolks, sugar and starch until homogeneous.
Add the milk in several lots. Boil on low heat until thickened, while stirring nonstop. Add the vanilla essence. Transfer the mixture to a clean container and leave it to cool.
Beat the cream into a stiff foam. Mix it with the cooled mixture. Cut the cooled layer horizontally into 2 parts. Smear the lower layer with the cream and put the other layer on top (with the almonds).