Knead a soft dough from the ingredients for the layers. Divide it into 5 balls. Roll out each one to the size of the cake form (9 1/2″ (24 cm) in this case). Butter the cake form. Bake the cake layers at 356°F (180 °C) until reddened. They turn out very thin. Leave them to cool completely.
Cream: Put 3 cups (700 ml) of the milk with the honey on the stove to boil, stirring so it doesn't burn. Mix 1 1/5 cups (300 ml) milk with the starch and vanilla. Add them to the boiled milk. Stir until the cream thickens.
Smear the cake layers with the hot cream. Don't smear cream on the uppermost layer.
Put all the ingredients for the topping to come to a boil on the stove. Pour it over the cake and arrange honey spice biscuits and wafer rolls on top. Leave it overnight so that the layers can soften.