Distribute the yufka in a pot and then pour the melted butter over it.
Put it in a heated oven to redden, sprinkle it with crushed walnuts 2-3 minutes before removing it. Put the milk in a container on the stove with half the sugar.
Once it comes to a boil, remove it from the heat and while beating constantly, add the previously beaten yolks, flour and vanilla to it. Put the pot back on the stove for 5 minutes and stir.
Separately, beat the egg whites with the remaining sugar and once the yolk cream cools, mix in the beaten whites. Pour the cream over the yufka and return it to bake in the oven again.
Remove, sprinkle it with almonds and bake for another 2 minutes. Sprinkle the finished cake with yufka with plenty of powdered sugar and served chilled.