A buche de noel -- french yule log cake part #1

10 servings

Ingredients

QuantityIngredient
3Egg yolks
½cupGranulated sugar
1mediumOrange; grated rind & juice
¾cupAlmonds; blanched & ground
. with 3 Tbsp granulated
. sugar
3largesEgg whites
pinchSalt
12ouncesSemisweet baker's chocolate
. melted with 1/3 cup
. strong coffee
4tablespoonsButter; unsalted, softened
3tablespoonsUnsweetened cocoa; in a tea
. strainer
1cupGranulated sugar
¼teaspoonAlmond extract
½cupCake flour
3Egg whites
3tablespoonsGranulated sugar
Confectioner's sugar; in a
. sifter
¼teaspoonCream of tartar; scant
1⅓cupGranulated sugar
1tablespoonVanilla extract
3tablespoonsDark Jamaican Rum
4tablespoonsButter; unsalted, softened
Confectioner's sugar; in a
. sifter
3tablespoonsWhite corn syrup

Directions

ALMOND SPONGE SHEET

MERINGUE BASE

FILLING BASE

FILLING

DECORATION

SPUN CARAMEL VEIL

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 ⅜-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 ** ** Christmas Memories with Recipes ** edited by Maron L. Waxman

1st edition // 1988

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95