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Filling:
Cake:
Glaze:
Make Filling:
Bring syrup and salt to simmer in heavy medium saucepan.
Beat egg yolks and egg in medium bowl to blend. Gradually whisk hot syrup in to egg mixture.
Return mix to saucepan and continue to stir over medium heat until custard thickens and leaves a path on back of spoon when finger is drawn across, about 4 minutes DO NOT BOIL. Pour mix in large bowl and set in larger bowl filled with ice and water.
Using electric mixer, beat cream to stiff peaks. Fold in 1/4 of cream into egg mixture. fold in remaining cream. Spread mixture in prepared pan and smooth top. Cover with plastic wrap and freeze.
Make Cake:
Using electric mixer, beat yolks, 1/2 cup sugar and vanilla in large bowl until pale yellow and very thick; about 5 minutes.
Sift 5 tablespoons cocoa over egg yolk mix and fold together. Using electric mixer with clean, dry beaters, beat whites (and cream of tartar if using) until soft peaks form. Gradually add remaining 1/4 cup sugar beating until stiff but not dry.
Fold 1/4 of whites into yolks to lighten. Fold in remaining whites.
Pour batter into prepared pan; smooth top. Bake until toothpick comes out clean about 15 minutes. Cool cake completely on rack.
Assembly:
Glaze:
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 cup pure maple syrup
1/8 tsp. salt
2 large egg yolks
1 large egg
1-1/2 cups whipping cream (can use pareve whipping cream)
6 large eggs separated, room temperature
3/4 cup sugar
1 tsp. vanilla extract or vanilla sugar
7 tablespoons unsweetened cocoa powder
1/4 tsp cream of tartar (optional)
6 tablespoons whipping cream (or pareve whipping cream)
1/2 cup maple syrup
2 tablespoons unsalted butter or margarine
1 cup chopped walnuts or pecans
Line bottom and sides of 17-1/2"x11-1/2" jellyroll pan with foil.
Position rack in lowest part of oven. Preheat to 350°F. Line another
jellyroll pan (same size) with wax paper overlapping sides.
Run sharp knife around pan to loosen cake. Sift remaining 2 tbsp. cocoa over large sheet of foil. Invert cake onto foil and peel off paper. Invert filling onto cake and peel off foil. Starting at one long edge and using foil under cake as guide, roll up cake jellyroll style. Arrange seam side down on platter and freeze for at least 1 hour.
Place cocoa in heavy small saucepan. Gradually whisk in cream, then syrup. Bring mixture to boil, whisking constantly. Remove from heat. Add butter and whisk until melted. Cool to room temperature.
In answer to the request for a spectacular dessert, I'm sending my favorite. Be sure to use REAL maple syrup. Although it looks complicated, each part is made separately and frozen. The filling can be made one day, the cake the next and then the glaze and nuts. Because it is frozen, it can be made well in advance. It is beautiful, delicious and different.