I bake a mayonnaise cake.

Do you know when some people like to combine different foods in some weird ways? Like the Belgians who eat their French Fries (Belgian Fries technically) with mayonnaise. Or people who eat cottage cheese with chives and sugar. Or me, when I was little I used to eat pickles with chocolate. Some of these things really taste great! (I also recommend eating rice with peanut butter).

So a lot of my foreign friends make the "pickles with chocolate WTF?!" face whenever I tell them that, for instance, I'm currently baking the mayonnaise babka. For those of you who don't know, babka is a spongy, brioche-like sweet yeast cake, in Poland baked traditionally for Easter. There are different variations but I am going to share my favorite recipe for a mayonnaise babka (pretending that I'm too preoccupied with Easter preparations to be bothered to blog). It's so ridiculously easy, it consists solely of "add" and "stir". 

Yes, you add a lot of mayonnaise. Yes, that's pretty gross. No, you actually can't taste the mayonnaise.

• 4 eggs
• 1 glass of sugar
• 1/2 of lemon essence (those that are sold in the little vials)
• 1 vial of cream essence
• 1 bag of cream pudding, pour into a glass and complete with potato flour
• 1 teaspoon of baking powder
• 1/2 of a medium-sized mayonnaise jar 

Whip the egg whites into stiff peaks, add the sugar, yolks and stir. Add the flour with the pudding and baking powder. Stir. Add the essences and the mayonnaise. Stir.

Bake for 45 minutes in 170-180 C/ 338-356 F.

Happy Easter baking. (I'm not really baking. But I should be. So I figured blogging about baking would be just as fine.)

Song of the day: Suddenly I see - KT Tunstall

Also this was a pretty unpleasant day. I do not like doctors.