Warm 1 cup of milk until lukewarm. Dissolve 2 teaspoons of fresh yeast in warm milk for about 5 minutes.

In a large bowl, combine 3 cups of all-purpose flour, ½ cup of sugar, 2 eggs, ¼ cup of softened butter, and a pinch of salt. Mix until a sticky dough forms and knead for about 10 minutes.

Transfer the dough into a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.

Punch down the dough, grease a 9x13 inch cake pan, and spread the dough evenly. Let it rest for 20-30 minutes.

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes. Cool completely in the pan.

Whip 1 cup of chilled heavy cream with 3 tablespoons of sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Refrigerate the whipped cream until ready to assemble.

Melt 2 tablespoons of butter, ¼ cup of honey, and ¼ cup of sugar in a saucepan. Fold in 1 cup of toasted almonds.

Spread the caramelized almond mixture evenly over the cooled cake.

Place the cake back in the oven for 8-10 minutes until the almond topping is bubbly and lightly caramelized.

Slice the cake horizontally, spread whipped cream on the bottom layer, and add the top layer. Refrigerate for at least 1 hour.

Slice into pieces and serve your delightful Bee Sting Cake.