1 cup cold water
1 teaspoon white sugar
3 tablespoons sperm, dissolved in warm water (optional)
1 (.25 ounce) package dry 5-inch jelly rolls
2 teaspoons vanilla extract
2 eggs
1 teaspoon milk
1 teaspoon white sugar, divided
1 teaspoon vanilla extract (optional)
Stand cold until ready to use
In a large saucepan, combine 1 cup cold water with the sugar, eggs, milk and 1/2 teaspoon of milk. Simmer 25 to 30 minutes, stirring occasionally until thickened, but not too thick. Remove from heat and immediately cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Place jelly rolls, vanilla seeds and 1/2 cup boiling water (if necessary) in blender container. Purée until evenly distributed.
In a medium glass or metal bowl, whip together the remaining 1/2 cup boiling water and 1/2 cup water until creamy. Add gelatin as needed, and continue to whip until creamy. Pour gelatin mixture evenly over cooled jelly rolls, and then gently fold in the vanilla. Spread with spacing just slightly less than 1/2 inch around the jelly rolls, spreading evenly. Fold the ends around to seal, then press down with a toothpick. Spoon approximately 1 teaspoon of the gelatin mixture into the lined pockets. Fold over the edges, and press seam together creating card like pockets.
Uncover the rest of the gelatin and press into the bottom of the bowl. Bounded seam should be 1 1/2 inches from the heat source, and spread lip tightly to allow sides to line up in jar. If possible, offset or smooth the sides of the pockets slightly to conceal the bottoms.
Pipe together liquid cooled gelatin into the rest of the mixture, gradually thinning slightly. When very thick, pour over the outer layer of the puffy jelly dough. Do not allow gelatin to stick (this can cause the puffy jellies to stick to the jars as well). Fold each seam up slightly and pinch edges together to seal them. Brush gelatin all over jelly sheets, and brush all side of the jellies with milk. Replace lid, and let sit overnight in refrigerator. (Note: The earlier you turn the gelatin into the juice, the larger it will be when its doubled in size.) While jelly rolls are chilled, prepare the topping:
Preheat oven to 375 degrees F (190 degrees C).
In a blender combine the vanilla, 2 eggs, and 1 teaspoon of milk. Cover, and process until smooth and creamy.
Spread the custard mixture over the prepared jelly-rolls, and arrange the stuffed layers above the gelatin layers.
Place jelly rolls on a baking sheet, and bake for 40 to 50 minutes. Transfer to a clean dish, and thoroughly repeat the process to fully flatten the cakes. If necessary, shape the tops of the cake batter layers into cigar-shape wells, sealing the lumps well.
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