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

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

Yield:
10 Servings

Categories:
Cakes,
Desserts,
France




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





    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