Crust:
Mix the Graham cracker crumbs and butter.
Press into the bottom of a 10.5″ (26 cm) springform pan and refrigerate.

Roll cake and two genoises:
Preheat the oven to 375 F (190 C).
Butter a 10″ x 15″ (25 cm x 32.5 cm) cookie sheet and line with parchment paper. Butter the parchment paper.

Combine the flour, baking powder, and salt. Set aside.

In the mixer bowl, whisk the eggs with the sugar until the mixture has doubled in volume and is pale and light.
Add the water and vanilla and mix well.
Add the dry ingredients and mix at low speed.

Spread the batter into the prepared pan and bake for 12 to 15 minutes.

On the work surface, spread a towel and sprinkle with sugar.
Invert the cake onto the towel, remove the parchment paper, and roll the cake, including the towel, starting from the smallest edge.
Let cool completely on a rack.

Once the cake is cool, unroll it gently.
Spread the jam, then roll it again.
Wrap the cake in plastic wrap and refrigerate while preparing the rest of the cake.

For the two genoises:
Repeat the same recipe, then divide it evenly into 2 springform pans of 9″ (23 cm) with parchment paper on the bottom.
Bake at 375 F (190 C) for 12 to 15 minutes.
Unmold and let cool on racks.

Maple mousse:
Remove 1/2 cup (125 ml) of maple syrup from the initial quantity and soak the gelatin in it.
In the stainless steel bowl of a double boiler, combine the remaining maple syrup and egg yolks.

Cook until 180 F (82 C) while constantly whisking.
The cream will lighten and become foamy, then the bubbles will become larger as it reaches 180 F (82 C).
The mixture will be thick and the whisk will leave a trail.

Remove from heat, add the gelatin that has been melted for 30 seconds in the microwave, and mix to dissolve well.
Refrigerate the preparation for at least 30 minutes.

Beat the egg whites until stiff peaks form and incorporate into the maple sabayon.
Whip the 35% cream and incorporate it as well.
Refrigerate the preparation for 2 hours.

Assembling the cake:
Cut the roll cake into 1/2″ (1 cm) slices.
Take the springform pan with the Graham cracker crust.
Arrange the roll cake slices, making them adhere to the sides.

Add half of the maple mousse and smooth with a spatula.
Gently place one of the genoises and press lightly with the palm of your hand.
Repeat the operation, ending with the second genoise.

Cover the last genoise with sliced strawberries and brush with melted apple jelly.
Refrigerate the cake for at least 6 hours.
When serving, loosen the springform pan, remove the ring, and place the cake on a serving plate.
Now it’s time to enjoy.