Dough:

In a mixing bowl, combine flour, yeast, sugar, eggs, butter, salt and milk.

Knead about 7 minutes (speed #2 in KitchenAid).

Cover and place in the fridge overnight.

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Filling:

In a food processor combine well all filling ingredients.

The filling can be made any time before you need it, but need to be soft enough for easy spreading.

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Assemble the cake:

Remove the dough from the fridge.

Cut in half.

On a floured surface roll it out to a very thin 10"x14" rectangle.

Spread almost 1/2 of the filling leaving a narrow margin.

Fold into 2 and roll out again to a thin layer. Spread with the filling.

Roll into a tight roulade. 

Repeat with the other half of the dough.

You may place the first roulade in the fridge while working with the second.

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Cut the roulade in half, place so cut side is up and twist the 2 halves together, keeping the cut side up.

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Repeat with the second roulade.

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Place each roulade in a lined and oiled baking pan.

Let rest for at least 60 minutes.

The cake will not rise much.

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You may bake in a regular baking pan or place in a loaf pan.

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Brush with the egg wash.

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Bake in 350f 30-35 minutes.

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Cool completely before slicing.