Combine sugar, honey, orange juice, orange cups, water, and a cinnamon stick in a pot. Bring to a boil, skim the surface, and simmer for 8 minutes without stirring. Let it cool completely.

Preheat the oven to 150°C (300°F). Cut the phyllo dough into strips, separate the layers, and bake for 15 minutes until dry and crisp.

In a large bowl, whisk eggs and sugar until dissolved. Stir in the Greek yogurt and orange juice mixture, then add vanilla sugar, baking powder, orange zest, and gradually incorporate corn oil.

Tear the baked phyllo into smaller pieces and fold them into the cake batter.

Pour the batter into a greased 13 x 9 inch pan. Bake at 170°C (340°F) for 30-35 minutes, or until golden brown and a toothpick comes out clean.

Ladle the cooled syrup over the hot cake. Allow it to absorb the syrup for maximum flavor.

Let the cake sit at room temperature for 2-3 hours to absorb the syrup, then refrigerate for 6-8 hours before serving.