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Title: A Buche De Noel -- French Yule Log Cake
Yield: 10 Servings

Ingredients

  --------------------------ALMOND SPONGE SHEET-----------------------------
      3    egg yolks
    1/2 c  granulated sugar
      1 md orange; grated rind & juice
    3/4 c  almonds; blanched & ground
      1    .  with 3 tbsp granulated
      1    .  sugar
    1/4 ts almond extract
    1/2 c  cake flour
      3    egg whites
      3 tb granulated sugar
      1    confectioner's sugar; in a
      1    .  sifter
 
  ------------------------------MERINGUE BASE-------------------------------
      3 lg egg whites
      1 pn salt
    1/4 ts cream of tartar; scant
  1 1/3 c  granulated sugar
 
  ------------------------------FILLING BASE--------------------------------
     12 oz semisweet baker's chocolate
      1    .  melted with 1/3 cup
      1    .  strong coffee
      1 tb vanilla extract
      3 tb dark jamaican rum
      4 tb butter; unsalted, softened
 
  --------------------------------FILLING-----------------------------------
      4 tb butter; unsalted, softened
 
  -------------------------------DECORATION---------------------------------
      3 tb unsweetened cocoa; in a tea
      1    .  strainer
      1    confectioner's sugar; in a
      1    .  sifter
 
  ----------------------------SPUN CARAMEL VEIL-----------------------------
      1 c  granulated sugar
      3 tb white corn syrup

Instructions

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
**

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