Soak the poppy seed in 1/2 cup of water for 2 hours. Drain.

Preheat oven to 350°F.

Cream butter and sugar until light and fluffy. Add poppy seeds to creamed mixture.

Sift together flour, baking powder and sea salt in a separate bowl.

Alternate adding 1 cup of water a little at a time, and flour mixture to creamed mixture, stirring with each addition.

Carefully fold in egg whites.

Line two 8-inch round cake pans with parchment circles. Grease with butter and dust the bottom and sides with flour, tapping out the excess.

Pour batter into the 2 cake pans.

Bake at 350°F for 30 - 35 minutes.

Cool in pan for 5 minutes. Remove from pan and cool on a wire rack.

Mix sugar, arrowroot, sea salt and cream in the top pot of a double boiler.

Place the pot on direct medium heat. Bring to a boil, stirring constantly. Boil 1 minute.

Remove from heat. Pour a little of the hot mixture over the beaten egg yolks to begin pre-heating them. Blend the yolks into the hot mixture. Now place the pot into the bottom pot of the double boiler and cook over boiling water, stirring until thick, about 3 - 5 minutes.

Remove from heat. Add vanilla extract. Chill until the cream filling sets.

For the whipped cream icing

Beat heavy whipping cream with the maple syrup until stiff peaks form. Be sure that the cream, the syrup, the bowl and the beaters are all very cold to insure success.

To assemble cake

Place one cake layer on your serving platter. Spread the cooled cream filling on top of that layer. Top with the second layer of cake. Frost the entire cake with the whipped cream icing.