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A buche de noel (french yule log cake) - part 1

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Categories: Cakes, Desserts
Yield: 10
Rating: no rating.
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Ingredients:
ALMOND SPONGE SHEET
3 ea Egg yolks
1/2 cupSugar, granulated
1 medOrange, grated rind & juice
3/4 cupAlmonds, blanched & ground
. with 3 Tbsp granulated
. sugar
1/4 tspAlmond extract
1/2 cupFlour, cake
3 ea Egg whites
3 tbspSugar, granulated
Confectioner's sugar, in a
. sifter
MERINGUE BASE
3 largeEgg whites
Pn Salt
1/4 tspCream of tartar, scant
1 1/3 cupSugar, granulated
FILLING BASE
12 ozSemisweet baker's chocolate
. melted with 1/3 cup
. strong coffee
1 tbspVanilla extract
3 tbspRum, dark, jamaican
4 tbspButter, unsalted, softened
FILLING
4 tbspButter, unsalted, softened
DECORATION
3 tbspUnsweetened cocoa, in a tea
. strainer
Confectioner's sugar, in a
. sifter
SPUN CARAMEL VEIL
1 cupSugar, granualted
3 tbspSyrup, corn, white
Procedures:
1Special equipment suggested
2a jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aimonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel.
3** for the directions, please see part #2 **
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