Milky Cuts

The dough sheets

1. Beat the eggs with the powdered sugar until frothy. The mass should turn light yellow.
2. Briefly stir in the oil and yogurt.
3. Mix the flour, vanilla sugar, baking cocoa and baking powder and add to the egg-oil-yoghurt mixture and mix well.
4. Line two baking trays of the same size with parchment paper. Divide the dough in two and pour it onto the baking sheets. Spread evenly with a spoon.
5. Bake in a preheated oven to 220 degrees, fan-assisted, for about 12 minutes. After half the baking time, open the oven door briefly and then continue baking.
6. When the sheets of dough are baked, turn them out onto another piece of baking paper. Do not peel the baking paper off the dough and let it cool completely.

The filling

1. Put all ingredients for the filling in a bowl and mix with the mixer for approx. 3-4 minutes. It should be a firm cream. Cover this cream and put it in the refrigerator for at least two hours.

So it goes on

1. The cream is evenly distributed on one sheet of dough, the other sheet of dough is carefully placed on top of the cream, with the help of the parchment paper it is better. Press the top dough sheet down a little.
2. Carefully peel off the baking paper and cut the milky slices into rectangles. Clean the knife again and again. Then cool again for at least two hours.

info

1. Krem Santi is a cream that is used to fill cakes or for desserts. In terms of taste, it is comparable to something between cream and marshmallow fluff. Can be bought in Turkish shops or in Real (at least ours).
2. Since I was too slow when placing the top sheet of dough, it tore a bit for me.
3. Don’t taste like the original, but come close 🙂