• Make the dough and refrigerate it for 6-8 hours. Best to make it the night before.
• Make the honey-almond topping: pour the honey (180g) in a medium sauce pan then add the butter (75g). Cook it over medium heat until the butter has melted and a thick foam forms on top. Remove from heat then mix in the almonds. Set it aside to cool for about 30 minutes.
Before adding the almonds, set aside 1/4 cup of the honey to brush over the cake right before serving.
• Grease one 9-inch pan and line the bottom with parchment paper.
• Press the chilled dough in the bottom of the cake pan, then top it with the honey almond mixture. Cover with plastic wrap and set a side for 90 minutes.
• Preheat your oven to 350F and baking the cake over the middle rack for 30-40 minutes, until the top of the cake is golden brown and a toothpick goes in the cake with not resistance.
• Remove the cake from the oven and allow it to chill for about 15 minutes before removing it from the pan and placing it over a cooling rack.

Make the filling and assemble

• Whip the cream (480ml), instant pudding (97g), and powdered sugar (2 tablespoons), until the cream is thick and stable.
• Use a serrated knife to slice the cake horizontally in the middle. Place the bottom layer over your serving plate, or a springform pan.
• Top with the cream and use an offset spatula to spread the cream into an even layer.
• Cut the top layer (with the almonds), into 8 pieces, then use them to top the cream. Refrigerate or serve.
• Refrigerate the cake for up to five days. Place the cake at room temperature about 30 minutes before serving and refrigerate within two hours.