Cake: A.
Combine milk and butter in a saucepan over low heat, melt butter in milk until scalding. Add salt & sugar. Stir, remove and let cool until lukewarm.

B. In large mixing bowl, combine yeast with lukewarm water and dash sugar. Let stand until yeast dissolves and activates (bubbly).

C. Warm oven at lowest setting. Add saucepan A to yeast mixture B and add half the flour; add egg and beat on low, continue to add remaining flour until a soft non-sticky dough is formed. Cover with towel and let sit in warm oven until flour has risen to double bulk. Prepare a 9x11 inch pan, grease with a little butter. Knead risen dough 5 minutes. Roll with pin into 9x13 rectangle and press dough into pan. Let rise a second time until double again. Remove dough and leave covered, Pre-heat oven to 375º F.

Filling: D.
Prepare vanilla pudding per instructions in saucepan, let cool in refrigerator, covered. **Alternatively, a whipped cream filling may be prepared instead of custard.

Topping: E.
In saucepan, melt butter, add brown sugar, condensed milk, stir on low heat for 2 minutes. Stirring continually, add almonds and let carmelize. Remove and cool slightly, then spread topping on the dough. Bake in oven 30 minutes. Cool.

Remove from pan and cut cake horizontally into two layers. Place half with topping aside and spread pudding on lower half. Replace top half and cut cake into 2inch squares with sharp knife, removing edges, makes about 12. Or cut squares first, then slice and add filling. Cover with foil and chill until served.