It said this cake is very easy.

Crinkle Cake
Servings: 12

For the Pastry:
1 package 16 oz phyllo dough, thawed
1 cup unsalted butter melted

For the Custard:
2 cups whole milk
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract optional

For the Syrup:
1 cup granulated sugar
3/4 cup water
1 tablespoon fresh lemon juice

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Crinkle phyllo sheets: Take 2-3 sheets at a time, loosely fold into an accordion shape, and place in the baking dish. Repeat until all phyllo is used.

Bake phyllo for 10 minutes. Remove from oven and drizzle with half the melted butter. Bake for another 5-7 minutes until lightly golden.

Make custard: Whisk together milk, eggs, sugar, vanilla, and almond extract (if using).

Pour custard over partially baked phyllo. Drizzle remaining butter on top.

Bake for 35-40 minutes, until custard is set and top is golden brown.

While cake bakes, make syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.

Pour hot syrup over the baked cake immediately after it comes out of the oven.
Allow cake to cool to room temperature before serving.


Notes
For best results, allow phyllo dough to thaw in the refrigerator overnight.

Keep phyllo covered with a damp cloth while working to prevent drying out.

Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.