Place the sugar, honey, and butter in a bowl. Stir gently until smooth. Turn on low heat and, stirring constantly, melt the mixture without overheating it. Then let it cool.

In a separate bowl, sift the flour, cocoa, and baking soda through a sieve until the ingredients are evenly mixed.

Gradually incorporate the flour into the melted and cooled sweet mixture, kneading the dough.

Beat the egg with a fork and add it to the dough. It is important that the dough is not warm, otherwise the egg may curdle. Mix well.

Divide the dough into 6 equal portions. Roll each portion out with a rolling pin into circles 20-25 cm in diameter and 5 mm thick.

Lightly and thinly sprinkle baking paper with flour so that the dough does not stick, place a crust and bake each for 10 minutes at 190 C on medium heat. Allow the cookies to cool. Cut the edges to obtain equal and uniform circles.

Whip the cream, add the condensed milk.

Assemble the cake: spread the cream evenly over the cake, then sprinkle with chopped walnuts. Repeat this 5 times.

Grind any leftover cake and scraps (after cutting the cake) in a blender and sprinkle the powdered cake on top and around the edges. Decorate with whole walnuts and sprinkle with powdered sugar. Place the cake in the refrigerator for a few hours and allow the cake to soak up the cream.