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1. Sieve the flour. Whisk the egg, sugar, fat, honey and vanilla to a thick cream over a saucepan of boiling water, add the soda, whisk a little longer, then remove from the stove and fold in the flour; when cool turn on to a floured board.
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2. Divide into 5 parts and roll out each to wafer thinness. Put on a greased tray and bake in a moderate oven (350°F) for 4-6 minutes. When golden remove from oven and take off the tray, using a palette knife, while still warm.
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3. Mix a little of the milk with the corn flour, heat the remaining milk, stir in the blended corn flour and the sugar and cook, stirring, for a few minutes. Then remove from the stove; when cold add the butter and cocoa.
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4. Join the wafers together with this cream filling, cover with a weight and leave for several hours in a cool place. Decorate with the remaining filling and sprinkle the sides and top with roasted chopped nuts or grated chocolate.
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