OK, I admit, this cake has a terrible name. Yes, I could have called it something like “snowwhite cake” or “crisp cake” but I am leaving up to you to call it however you like should you add this recipe in your recipe book.

Yes we use baker’s ammonia for this cake leavening agent and not the ammonia that one uses to clean. It makes really crips layers and you will realize how unique the texture gets once you bake the layers. It does not get soggy even after a few days of “soaking” the layers with puding.
Here I will give you a basic `frosting’ (maybe calling it as a puding is a better idea?) recipe of this cake. Many people already suggested other ways to prepare it: Some said putting some strawberries in the sauce and slices in between the layers, some said adding ground nuts in between. Cocoa addition seems to be another concensus. So, up to you, however you want to decorate it.

There are two things I have to warn you about: First of all when using the baker’s ammonia make sure to look away when opening the oven’s door to remove the baked layers. Otherwise you would experience slight burns in your eyes for a short time. Not pleasent. Secondly, the cake is supposed to be 6 layers as seen in the pic. But I have never been succesful (I have made this cake many times after I wrote down the recipe about 10+ years ago.) in keeping the slices in 6 layers :( So, everybody gets slices as high as 3 layers. Maybe it is a good thing; would have been a bit too high to tackle down otherwise.
Other than this, all I can say is: enjoy the cake!
Ingredients:

For the layers:

1. 1 eggs
2. 1/2 cup milk
3. 1/2 cup butter, melted
4. 1/2 cup sugar
5. 1 Tbs baker’s ammonia
6. Enough flour to make a stif dough (but soft enough to roll)

Frosting:

1. 2 eggs
2. 6 cups of milk
3. 1 Tbs vanilla extract
4. 2 Tbs of starch
5. 2 Tbs flour
6. 1 cup of butter

(with these measurements, I ended up having 1.5 cups extra)

1. Make the frosting first, so it cools down when you prepare the layers. Mix all the ingredients other than butter, and cook, stirring constantly, until it gets like a puding consistency. Remove from heat, add butter and stir well. Set aside to cool
2. Mix all layer ingredients until you have a stif but soft enough to roll dough. Divide into 6 (using a kitchen scale is recommended) and roll each of them as big as a dinner plate. These should not be too thin layers. Rest them for 10 mins or so, and bake them one by one (or two if you have a big enough baking tray) in a 350F oven until golden brown
3. Cool on cooling racks
4. On a cake stand, put a layer and cover with frosting. Put the other layer on and repeat until all are used up. Cool in the fridge and serve chilled.

Bon Apetit!

I used to be a person that does not care for bread in the meals (excluding breakfast!) And now I find myself baking bread regularly. And we still do not have a breadmaker. The other day I was entertaining the idea of buying one when I was chatting with my husband and he responded saying “We already have a bread maker at home!” :) So, go figure how much is baked here!

This recipe is taken from breadworld.com, just like the rest of the bread recipes I have posted here. For the record I am cutting and pasting their wording in explaining how to make this wonderful bread:
Flaxseed Bread:

Ingredients:

1. 1-3 / 4 to 2 cups all-purpose flour
2. 1-1 / 4 cups whole wheat flour
3. 1envelope FLEISCHMANN’S RapidRise Yeast
4. 1 teaspoon salt
5. 1 / 2 cup milk
6. 1 / 4 cup water
7. 3 tablespoons honey
8. 1 tablespoon butter or margarine
9. 1 large egg
10. 1 / 4 cup flaxseeds
11. 1 tablespoon butter or margarine, melted

Directions

1. In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120^o to 130^oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1 / 2 x 4-1 / 2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
3. Bake at 350^oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Bon Apetit!