1-Combine all dough ingredients and knead until smooth and supple, then let rise in an oiled bowl for 60 minutes until puffy.

2-Transfer dough to an oiled surface, fold to release gas, divide in half, shape into balls, and pat into 8-inch circles in greased pans.

3-Cover with plastic and let dough rise for 30 minutes, then gently stretch to the edges.

4-For the topping, melt cold butter in a saucepan over medium heat, add sugar, honey, and cream, boil for 3 to 5 minutes until light gold, stir in almonds, cool slightly, and spread over the dough.

5-Preheat oven to 350°F (175°C) and bake cakes for 25 to 28 minutes until edges are golden and topping bubbles.

6-Cool cakes 30 minutes in pans, loosen edges with a knife, invert onto a plate and then onto a rack with almond side up, and cool completely.

7-Horizontally split each cake into two thin layers, yielding four layers total.

8-Soften gelatin in water, heat gently until melted and clear, and cool slightly.

9-Fold some whipped cream into the gelatin, then gently fold this mixture into the remaining whipped cream.

10-Prepare instant pudding with milk and vanilla extract by mixing for 2 minutes, then quickly fold in the gelatin-whipped cream mixture.

11-Fill the cake layers with the pudding filling and serve immediately or refrigerate until serving.