The warm milk is mixed with 2 teaspoons of sugar and 1 teaspoon of dry yeast, left in a warm place for 10 minutes.

In a larger bowl put the flour, egg, salt.

Add the milk composition with yeast.

Mix with a spoon and along the way add the melted and slightly cooled butter.

A very pleasant and non-sticky dough will form, knead it on the table for another 5 minutes, to even it out.

Leave the dough in the bowl, cover it with a towel and let it rise for 1 hour.

During this time we prepare the filling:

The walnuts are crushed, but not really flour - let the pieces be smaller. Mix with 200g of sugar.

Add the honey and mix - it would be more effective first with a spoon and then put your fingers to work :)

It will be a slightly sticky composition but like crumbs.

Divide the dough into 6 equal parts and form balls. Leave them on the table for 10 minutes.

Each ball stretches along a thin sheet, about 2 mm thick.

I put the cake in the round cake pan (greased with a little oil) - 28cm in diameter - each sheet of dough has about the same diameter.

So I put the first sheet of dough and the walnut filling (ochiometrically divide the filling into 5 parts, and I put 1 part of walnuts on each sheet).

The second sheet follows and the filling again. And so on - you will get 6 sheets of dough and 5 layers of nuts.

Press each sheet lightly with your fingers after placing it over the walnut filling.

Grease the last sheet with egg yolk (for cosmetics :) Let the cake rest for 10 minutes.

Place the tray in a preheated oven at 180 degrees for 30-40 minutes - until well browned, more intense.

Take it out of the oven and let it cool well.

Then portion it and enjoy it .... It is excellent with an intense taste of nuts, butter and very tender.

Good appetite!