<<Disclaimer: Verify this information before applying it to your situation.>> Here are the responses for the Bled Cream Cake from Slovenia: I found this one for the Cream Cake with a yahoo.com search http://answers.yahoo.com/question/index?qid=20061008171737AADyzIx. It's a lot like my favorite GF cake recipe--less sugar & whip cream is added alternately, not w/ eggs/sugar. Whipped Cream Cake Preheat oven to 350º. Grease an 8x12 inch pan. Sift dry ingredients: 1 1/2 c. oriental rice flour (a must!) 2 tsp. gluten-free baking powder 1/4 tsp. salt Whip until stiff: 1 c. cold whipping cream Add: 2 eggs 1 c. sugar 1 tsp. g.f. vanilla Continue beating until no longer gritty. Add dry ingredients, blend in w/ wire whisk. Pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top w/ cinnamon sugar while still warm or cool well & frost. Make a double recipe in a 9x13” pan. (from The Joy of Gluten-Free Cooking, Juanita Kisslinger) I found this. It sounds like something my grandmother made with a regular cake recipe made in a very thin layer. She died before the time of cake mixes. Bled Cream cake Defrost phyllo dough. On a non-stick cookie pan, stack 8-10 thin sheets of phyllo dough, brushing each sheet with melted butter before laying on the next sheet. Bake this layered sheet at 375degrees for about 10-12 minutes until light golden brown. Carefully slide the baked sheet into the bottom of a rectangular cake pan. Vanilla Cream 1 c. sugar 4 tbsp. cornstarch ¼ tsp. salt 4 c. milk 4 egg yolks, beaten 4 tbsp. butter 4 tsp. vanilla Blend sugar, cornstarch and salt in saucepan. Combine milk and egg yolks, gradually stir into sugar mixture. In a saucepan cook over medium heat, stirring constantly until it thickens and boils. Boil and stir 1 minute more. Remove from heat. Stir in butter and vanilla Cool mixture by placing the saucepan in a larger container of ice water. Pour the cooled mixture into the cake pan that has been lined with the sheet of baked phyllo. Cover with foil and refrigerate until the mixture is well set. Now prepare the top of the Kremsnita by stacking another 8-10 sheets of phyllo dough on a non-stick cookie pan, as before, brushing melted butter between each layer. Cut this stack into equal rectangles making sure they do not touch each other. These pieces will top the Kremsnita! Bake the same as the first sheet. Whipped Topping 1 quart whipping cream ½ cup sugar Whip the cream and gradually add sugar until mixture is thick, fluffy and stands in firm peaks. Remove cake pan from the refrigerator and spread the whip cream gently and evenly on top of the vanilla mixture. Finally, top with the pre-cut and baked squares of pastry dough. Dust with powdered sugar. Refrigerate until ready to serve. Cut into sections following the lines of the top pastry dough squares and serve. Thank you to all. If I attempt to make gluten free versions of these cakes and they are successful, I will share the recipes. I have converted another Slovenian recipe for a cake called Potica (pronounced Po-teet-sa). If anyone out there would like the recipe, please let me know. It’s like a rolled, nut bread. I make it in a Bundt pan. It’s usually made for holidays. ~~Carol in NJ * Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC