Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 c Pure maple syrup
1/8 ts Salt
2 lg Egg yolks
1 lg Egg
-----CAKE-----
6 lg Eggs, separated
3/4 c Sugar
1 t Vanilla extract
7 tb Cocoa powder
1/4 ts Cream of tartar
-----GLAZE-----
1/2 c Cocoa powder
6 tb Whipping cream
1/2 c Maple syrup
2 tb Butter
1 c Chopped walnuts
Filling: Line bottom and sides of 17 1/4x 11 1/2 inch
jelly roll pan with foil. Bring syrup and salt to
simmer in heavy medium saucepan. Beat yolks and egg in
medium bowl to blends. Gradually whisk syrup into egg
mixture. Return mixture to saucepan. Stir constantly
over medium heat until custard thickens and leaves
path on back of spoon when finger is drawn across,
about 4 minutes; do not boil. Pour into large bowl,
set in large bowl with ice water. Cool to room
temperature, stirring occasionally, about 10 minutes.
Using electric mixer, beat cream in another bowl to
stiff peaks, Fold 1/4 of cream into egg mixture. Fold
in remaining cream. Spread in prepared pan; smooth
top. Cover and freeze overnight.
Cake:
Position rack in lowest third of oven and preheat to
350. Line another 17 1/4 x 11 1/2 inch jelly roll pan
with waxed paper, overlapping sides. using electric
mixer, beat yolks, 1/2 c sugar and vanilla in large
bowl until pale yellow and very thick, about 5
minutes. Sift 5 tb cocoa over yolk mixture and fold
together. Using electric mixer with clean dry
beaters, beat whites and cream of tartar in medium
bowl until soft peaks form. Gradually add remaining
1/4 c sugar, beating until stiff but not dry. Fold 1/4
of whites into yolk mixture to lighten. Fold in
remaining whites. Pour into prepared pan; smooth top.
Bake about 15 minutes. Cool completely in pan on rack.
Run small sharp knife around edges to loosen cake.
Sift remaining 2 tb cocoa over large sheet of foil.
Invert cake onto foil; peel off paper. Peel plastic
off frozen filling. Invert filling atop cake. Peel off
foil. Starting at one long side and using foil under
cake as aid, roll up cake jelly roll style. Arrange
seam side down on platter. Freeze 1 hour.
Glaze: Place cocoa in heavy small saucepan. Gradually
whisk in cream, then syrup. Bring to a boil, whisking
constantly. Remove from heat. Add butter and whisk
until melted. Cool to room temperature. Spread glaze
over frozen cake. Immediately press walnuts onto top
and sides of cake. Freeze until glaze sets, about 30
minutes. Cover and freeze until filling is firm, at
least 8 hours or overnight.
