Recipe - A Buche De Noel (French Yule Log Cake) - Part 1

ALMOND SPONGE SHEET
3 Egg yolks
One half cup Sugar, granulated
1 md Orange; grated rind & juice
Three fourths cup Almonds; blanched & ground
. with 3 Tbsp granulated
. sugar
One fourth teaspoon Almond extract
One half cup Flour, cake
3 Egg whites
3 tablespoon Sugar, granulated
Confectioner's sugar; in a
. sifter

MERINGUE BASE
3 lg Egg whites
pn Salt
One fourth teaspoon Cream of tartar; scant
1 1/3 cup Sugar, granulated

FILLING BASE
12 ounce Semisweet baker's chocolate
. melted with 1/3 cup
. strong coffee
1 tablespoon Vanilla extract
3 tablespoon Rum, dark, jamaican
4 tablespoon Butter, unsalted, softened

FILLING
4 tablespoon Butter, unsalted, softened

DECORATION
3 tablespoon Unsweetened cocoa; in a tea
. strainer
Confectioner's sugar; in a
. sifter

SPUN CARAMEL VEIL
1 cup Sugar, granualted
3 tablespoon Syrup, corn, white

SPECIAL EQUIPMENT SUGGESTED

A jellyroll pan about 11 by 17 inches; butter, wax paper, and flour for
the pan; an electric blender or food processor for the aImonds; a
tablemodel electric mixer for the meringue; a pastry bag with 3/8inch
tube opening and a separate tube with l/8inch opening, for the mushrooms;
a buttered and floured nostick 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. ** For
the directions, please see part #2 **

Posted to MMRecipes Digest V4 #210 by BobbieB1@aol.com on Aug 11, 1997