Mix flour and salt in a mixing bowl.
Quickly rub frozen butter coarsely into the flour, rolling it again and again in the flour, and with the help of a dough scraper, mix the flour regularly with the already grated butter.
Add cold wheat beer and mix briefly and quickly, preferably with the dough scraper, to form a non-homogeneous dough consisting of coarse crumbles.
Dust the work surface with flour. Quickly shape the dough into a non-homogeneous sausage, cut the sausage into 12 pieces, cover and chill for 1 hour.
First take one piece of dough out of the fridge, roll it in flour, roll it out very thinly on a sheet of baking paper to a Ø 20 cm circle (put the leftover dough from cutting out the circle back in the fridge for now), pierce it several times with a fork and bake it immediately in a preheated oven at 210 °C top and bottom heat for about 7 minutes. Repeat the same with all the other dough pieces and let the 12 cake layers cool down.
Also roll out the leftover dough thinly, bake it in the same way as the cake layers and crumble it.