Whip an egg with the half of sugar till white, add honey, a cup of chopped nuts, soda and mix well. Add flour, quickly knead pastry and put it in the refrigerator for 24 hours.
Divide the pastry into three parts, roll out the cakes and bake within 15-20 minutes over 410-430oF (210-220oC).
Cream: mix halve of the sugar with milk and bring to a boil while stirring. Pound the rest of sugar with an egg and pour the milk into the mixture little by little. Boil 5-10 minutes at low heat while stirring and cool to 70oF (20oC).
Beat butter until fluffy beating in the egg-and-milk mixture. Beat until stable, add cocoa powder and some chopped nuts.
Smear the cooled cakes with the cream and put on each other. Top the cake with the cream and sprinkle with the rest of nuts.
