1. Melt the Milk and Butter: In a large saucepan or pot, combine the two cans of sweetened condensed milk and the butter. Place it over medium heat. Stir constantly until the butter has completely melted and incorporated into the milk. You want a smooth, unified liquid.

2. Add the Biscuits: Remove the pot from the heat. Immediately pour in the ground biscuits and stir well to combine. Note: The mixture might look a little thinner than you expect at this stage (as seen in my video). Do not worry! It will thicken significantly as it cools.

3. The Most Important Step: Cool It Down! This is the secret to perfect Oblatne. You must let the filling cool down until it is lukewarm. If you apply the filling while it is hot, the steam will soften the wafers, making them tough, chewy, and rubbery. For that signature “snap” and crunch, the filling must be tepid/lukewarm before it touches the wafers.

4. Assemble the Cake: Place your first wafer sheet on a large tray or board, with the larger grid/grooves facing up (this helps hold the filling). Spread a thin, even layer of the lukewarm filling over the sheet. Place the second sheet on top and repeat the process until you run out of filling. Note: Do not put filling on the very top sheet.

5. Press and Set: Once assembled, cover the top wafer with a piece of parchment paper or plastic wrap. Place a heavy object on top to weigh it down—a large cutting board, a heavy baking pan, or even a few cookbooks work perfectly. This weight ensures the layers stick together properly so they don’t fall apart when cutting. Leave it in a cool place (or the fridge) overnight.

6. Cut and Serve: The next day, remove the weights. Using a sharp knife cut the cake into diamonds (rhomboids) or small triangles. These shapes look the most traditional and elegant on a serving platter.