Preheat the oven to 180 degrees. Slightly beat the eggs. Knead the flour, butter, caster sugar, vanilla sugar, salt and three quarters of the egg in a deep bowl to a dough. Wrap the dough in cling film and put in the fridge for about 30 minutes.

Bring the cream together with the brown caster sugar, caster sugar, honey and vanilla sugar in a saucepan with a heavy bottom. When the sugar is dissolved, add the nuts and cook it gently for 5 to 8 minutes.

Split the dough in two parts (about 2/3 and 1/3). Dust the worksheet with flour and roll the larger amount of dough into a square of 31x31 cm. With help of the rolling pan, place the sheet of dough into the 28 cm baking tin and gently fold it in. Press the dough in the tin. 

Dust the wok sheet again with some flour and roll the small amount of dough. Cut the dough into strips. 
Spread the nut filling evenly on the dough and top with the strips of dough in a checkered pattern. Coat the dough strips and the edges of the pie with the remaining egg mixture. Bake the cake in the oven for about 45 minutes,