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1 c Pure maple syrup
1/8 ts Salt
2 lg Egg yolks
1 lg Egg
6 lg Eggs; separated
3/4 c Sugar
1 ts Vanilla extract
7 tb Cocoa powder
1/4 ts Cream of tartar
1/2 c Cocoa powder
6 tb Whipping cream
1/2 c Maple syrup
2 tb Butter
1 c Chopped walnuts
From: MAPAKI email@example.com
Date: 22 Feb 1994 07:18:08 -0500
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
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.