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1
Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit at room temperature 1 hour.
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2
Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended.
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3
Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter.
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4
Mix with the dough hook until incorporated.
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5
Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.
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6
Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter.
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7
Add the chocolate and mix until combined.
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8
Preheat the oven to 350 degrees F.
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9
Lightly flour a work surface, turn out the dough and punch it down to release the built up gases.
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10
Divide the dough in 1/2.
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11
Cover 1 piece with a damp towel as you roll the other
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12
piece into a rectangle 8 by 14 inches and 1/4-inch thick.
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13
Let the dough rest while you roll the other out.
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14
Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them.
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15
Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times.
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16
Allow the dough to rest a few minutes.
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17
Make spirals with the dough and place them in 2 greased 8-inch cake pans.
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18
(Alternatively, lay the dough straight out in 2 greased tube pans.)
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19
Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.
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20
Bake the cakes for 45 minutes; then let cool in the pan.
