Sieve the flour into a bowl and make a well in the middle. Crumble the yeast, mix in the well with a little sugar and milk to form a soft pre-dough, dust lightly with flour and let rise in a warm place until the pre-dough has doubled up (approx. 15 minutes).
Put the sugar, salt and lemon zest on the edge of the flour, add the softened butter, the lukewarm milk and the egg yolk and beat the dough firmly (food processor or dough hook) until the dough is smooth. Cover and let the dough rise in a warm place until it has doubled in size (approx. 30 minutes).
Roll out the dough on a greased tray.
Heat the milk with butter, add the almonds, sugar and honey. Let simmer gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
Bake at 200 ° C for about 25 minutes.
After cooling, cut the dough once and cut the pieces of dough across.
Cut the dough pieces with the almond topping to the required size. Preferably with an electric knife.
Bring the milk to the boil and cook a pudding from milk, pudding powder and sugar. Pour hot water over the cappuccino powder, stir well with the softened gelatine, stir into the still hot pudding and refrigerate, but do not let it set.
When the pudding is cold, carefully add the whipped cream with vanilla sugar.
Spread the filling on the bottom and cover with pieces of almond dough. Once the pieces have set, cut through the pieces.
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