into a fluffy mixture. Add the cooled honey-butter mixture and mix thoroughly. Finally, incorporate the sifted flour until a uniform dough is formed. Now pour the prepared dough onto a baking tray lined with baking paper (dimensions: 42 x 32 cm) and put it in the preheated oven. Bake the dough at a temperature of 180 ° C for about 15 minutes. Then let the dough cool down. Trim the edges straight and crumble the dough scraps with a stand mixer.
Then divide the dough both crosswise and lengthways so that you get four equal-sized sheets of dough. Layer these sheets of dough alternately with the cream. To prepare the cream, stir the sour cream with sugar and vanilla sugar to a smooth consistency. Sprinkle the top and sides of the cake with the shredded dough scraps and refrigerate.
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