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1
Bring milk to boil in medium saucepan over medium heat.
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2
Whisk yolks and sugar in small bowl until well blended; whisk in flour.
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3
Whisk hot milk into egg mixture.
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4
Return to same saucepan.
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5
Whisk over medium heat until custard thickens and boils, about 1 1/2 minutes.
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6
Transfer to processor; cool to room temperature, about 1 hour.
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7
Add marzipan; process until smooth, about 1 minute.
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8
Blend in butter 1 piece at a time, then both extracts.
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9
Cover and refrigerate filling at least 4 hours or up to 2 days.
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10
Preheat oven to 350F.
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11
Butter 11x10x1-inch jelly roll pan.
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12
Line bottom with parchment paper; butter and flour parchment.
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13
Whisk eggs, 3/4 cup sugar, vanilla and salt in large metal bowl.
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14
Set bowl over pot of simmering water.
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15
Whisk until just warm, about 2 minutes.
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16
Remove bowl from over water.
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17
Using electric mixer, beat mixture until tripled in volume, about 6 minutes.
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18
Sift flour over; fold in until just combined.
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19
Gently fold in butter (do not overmix, or batter will deflate).
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20
Spread batter in prepared pan.
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21
Bake until tester inserted into center comes out clean, about 20 minutes.
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22
Sift powdered sugar over towel.
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23
Run knife around edge of pan to loosen cake.
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24
Turn hot cake out onto towel.
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25
Peel off parchment.
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26
Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style.
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27
Cool.
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28
Unroll cake.
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29
Spread filling over.
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30
Reroll cake; place cake, seam side down, on platter.
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31
Refrigerate cake while preparing frosting.
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32
Bring cream and butter to boil in medium saucepan over medium-high heat, stirring to melt butter.
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33
Remove from heat.
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34
Add both chocolates; whisk until melted.
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35
Transfer to medium bowl.
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36
Let cool at room temperature until thick enough to spread, about 1 hour.
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37
Starting 1 inch in from each end of cake, cut on diagonal to remove one 3-inch-long piece of cake from each end.
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38
Attach 1 cake piece at sides of cake near each end.
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39
Spread frosting over top and sides of cake and pieces.
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40
Using tines of fork, draw concentric circles on cake ends to resemble tree rings.
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41
Draw fork along length of cake to form bark design.
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42
Garnish with Marzipan Mushrooms.
