First, you must separate each layer of the phyllo pastry and rumble them, and then place them in oven tray.
Bake them at 120 degrees Celsius until they get dehydrated and crunchy. Don’t get worried if they get a little color. Set them aside to cool off and then crush them by hand to form confetti-like shape and size.
At a stand mixer put together the eggs and sugar and whip them with the whisk until light yellow and fluffy. By decreasing the speed of the mixer, start adding the oil with a slow but consistent flow. Stop the mixer and add the vanilla, yogurt, zest and juice, the baking powder and continue the whipping until the ingredients get fully incorporated.
Remove the mixing bowl from the stand mixer and in there add the crushed phyllo. The phyllo works as flour to this recipe. At the tray now, slightly spread some oil or butter with a napkin and then dust some sugar to coat the surface of the tray. Remove any excess sugar by turning over the tray. Empty the mixture into the tray and try to spread it even at all the surface.
Bake at a preheated oven at 175 degrees Celsius for about 20-25 minutes or until dark golden- orange color. For extra safety use a toothpick and if it gets clean out of the cake you are ok. Let it cool down and prepare the syrup.
350 gr granulated sugar
150 ml water
150 ml orange juice
In a pot bring to boil the sugar with the water and let it simmer for 1-2 minutes. Remove from the heat and add the orange juice. Stir it a little bit and gradually spill it over the cooled cake. Caution!!! The cake must be in room temperature and the syrup hot. Otherwise, it won’t be well absorbed by the cake. Let it cool and cut in pieces. Enjoy!!