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

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Cake Desserts French

Ingredients:

ALMOND SPONGE SHEET
  • 3 Egg yolks
  • 1/2 c Sugar, granulated
  • 1 md Orange; grated rind & juice
  • 3/4 c Almonds; blanched & ground
  • . with 3 Tbsp granulated
  • . sugar
  • 1/4 ts Almond extract
  • 1/2 c Flour, cake
  • 3 Egg whites
  • 3 tb Sugar, granulated
  • Confectioner's sugar; in a
  • . sifter
MERINGUE BASE
  • 3 lg Egg whites
  • pn Salt
  • 1/4 ts Cream of tartar; scant
  • 1 1/3 c Sugar, granulated
FILLING BASE
  • 12 oz Semisweet baker's chocolate
  • . melted with 1/3 cup
  • . strong coffee
  • 1 tb Vanilla extract
  • 3 tb Rum, dark, jamaican
  • 4 tb Butter, unsalted, softened
FILLING
  • 4 tb Butter, unsalted, softened
DECORATION
  • 3 tb Unsweetened cocoa; in a tea
  • . strainer
  • Confectioner's sugar; in a
  • . sifter
SPUN CARAMEL VEIL
  • 1 c Sugar, granualted
  • 3 tb Syrup, corn, white

Directions:

SPECIAL EQUIPMENT SUGGESTED
 
A 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. ** For the directions, please see part #2 **
 
Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 11, 1997