To a saucepan add 1/3rd cup water and 2/3rd cup maple syrup
Let the mixture come to a boil and keep it on the flame until it reaches 220 degrees F
Until then in yet another bowl separate the egg whites from the yellows and start beating the whites together until you get soft peaks
When you get soft peaks add the cream of tartar and salt and beat again for 2-3 minutes
Add in the maple mixture and beat until you get a fluffy frosting for about 10 mins (or less depending on your satisfaction and your device)
Once you achieve the desired fluff set the bowl aside
Remove the cakes from the fridge once the chocolate has set
Turn one of the cakes upside down such that the chocolate layer is on the bottom
I did this using another parchment paper. I placed it on top of the cake which had the chocolate glaze and turned it upside down
Next slather the berry jam on the non chocolate part of the cake – cover the circular part and not the sides
Top this layer with the marshmallow frosting – again cover the circular part only
And lastly place the other cake on top of the frosting in such a way that the chocolate layer is on top this time
Use an offset spatula to even out the sides if need be
One thing to note is that the marshmallow frosting may not give you the same cream cheese effect – I.e. it may not be stable in consistency – but it tastes perfectly well rather delightful
Put the cake again in the fridge for about 30 mins to set completely