Federation of Quebec Maple Syrup Producers
Serve 10

Cake
6 large eggs
½ cup Maple Flakes, ground
Pinch of salt
Zest and juice of one lemon
1 cup (250mL) all-purpose flour
4 cups (1 liter) vanilla ice cream, softened
½ cup (125 mL) maple syrup

Meringue
2 egg whites
½ cup Maple Flakes
2 tbsp (30 mL) sambuca

Garnish
4 oz (120 g) chocolate
Decacer Maple Flakes New!  Sold in most grocery and specialty food stores 

Cake: Preheat oven to 400°F (200°C). Separate egg whites and yolks into 2 bowls. Using an electric mixer, beat egg whites with ¼ cup Maple Flakes for about 10 minutes. Set aside. Beat together yolks, salt, lemon zest and juice, and remaining Maple Flakes. Fold into egg white mixture. Set aside. Sift flour and fold into egg mixture. Line a baking pan with parchment paper. Pour batter into pan, spreading evenly. Bake for 10 minutes or until golden brown. Let cool. Combine ice cream and maple syrup. Spread evenly on cake. Roll up cake to form a log. Place in an oven-proof dish and freeze for at least one hour. 

Meringue: Preheat oven to 400°F (200°C). In a large bowl, beat egg whites, Maple Flakes, and sambuca until stiff peaks form. Spread meringue over the frozen log using a spatula or icing bag to form peaks. Bake for a few minutes until peaks are golden brown*.

Garnish: Line a baking pan with parchment paper. Melt chocolate in microwave. Spread chocolate over baking sheet and sprinkle with maple flakes. Let harden and cut.

* Log can be made ahead of time and frozen for up to one week before adding meringue.