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preheat oven to 350
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preheat oven dust spring form jelly roll pan/ cookie sheet with chestnut flour.
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beat the egg yolks and white maple sugar until light and creamy.
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pour into pan jelly roll pan bake for 30-40 min. until cake begins to pull away from pan.
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cool in pan on a wire rack.
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filling:
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For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
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9
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Drain and puree in a food processor, about 4 minutes.
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Return poppy seed puree to same saucepan.
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Add maple sugar, butter, dried fruit, chestnuts, and honey.
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Cook, stirring, over medium-low heat for 15 minutes.
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spread over top of cake then roll the cake. the log should look like a pin wheel log.
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icing top half of roll:
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In a small saucepan, whisk raw chestnut flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool if you decide to add extract use then stir that in if you want.maple extract.
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While the mixture is cooling, cream the butter and maple sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/maple mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.
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20
spread on log either only on the traditional half of the log or for your own variation the whole part.
