In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt until well combined.

In a small bowl, mix 1 packet of active dry yeast with 1/4 cup of warm water. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.

In a saucepan over low heat, warm 1 cup of whole milk, 1/4 cup of granulated sugar, and 1/4 cup of unsalted butter until the butter melts completely.

Transfer the shaggy dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

While the dough rises, prepare the almond topping by melting 3 tablespoons of butter in a medium saucepan over medium heat.

After the dough has risen, punch it down. Grease a 9x13 baking pan and spread the dough evenly to fit the pan.

Preheat your oven to 350°F (175°C). Once heated, place the cake into the oven and bake for 25-30 minutes.

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Once the cake has cooled completely, slice it horizontally in half. Spread the whipped cream evenly on the bottom half, then place the top half back on.

Refrigerate the assembled cake for at least 1 hour before serving.