For the dough, mix vanilla pulp with milk. Add yeast and melt by mixing with a fork. Then add flour, eggs, sugar, salt and butter cut into pieces. Knead with a dough hook in the mixer for about 2 minutes to get a rather homogenous dough. Increase to medium speed and knead for another 10 minutes. Put the dough in a bowl and cover with cling film. Let first rest at room temperature for some 90 minutes and then in the fridge for an hour.

In the meantime, wash apples, remove the peel and cut into small cubes of about 1 cm. Melt butter with sugar in a non-stick pan, add apple cubes and lemon juice. Cook over medium heat for some 10 minutes. Then put aside and let cool in a bowl.

Put the dough on the countertop and roll out a rectangle of about 25x35 cm with the help of a rolling pin. Distribute the apples and chopped almonds on the dough and roll up the dough starting from the longer side. Cut lengthwise into two parts and weave the two halves. Put the babka in a previously buttered and floured plum cake form and cover with a dishtowel. 

Let rise at room temperature for an hour and bake in the preheated oven at 170° for about 45 minutes. Remove from the oven, let cool and coat with honey.