MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: A Buche De Noel (French Yule Log Cake) -1/2 Categories: Cakes Yield: 10 Servings MMMMM--------------------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 Tablespoon Granulated 1/2 c Sugar 1/4 ts Almond extract 1/2 c Flour; Cake 3 Egg whites 3 tb Sugar; granulated Confectioner's sugar; In Sifter MMMMM-----------------------MERINGUE BASE---------------------------- 3 lg Egg whites 1 pn Salt 1/4 ts Cream of tartar; scant 1 1/3 Cup Sugar; granulated MMMMM------------------------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 MMMMM--------------------------FILLING------------------------------- 4 tb Butter; unsalted, Softened MMMMM-------------------------DECORATION------------------------------ 3 tb Unsweetened cocoa; in a Tea Strainer Confectioner's sugar; In A Sifter MMMMM---------------------SPUN CARAMEL VEIL-------------------------- 1 c Sugar; granulated 3 tb Syrup; corn, white SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, waxpaper, and flour for the pan; an electric blender or food processor for the almonds; a table-modelelectric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube withl/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for themushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handlesuspended between 2 chair backs and newspapers on the floor, for the caramel. ** For thedirections, please see part #2 ** By Jimg on Aug 02, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: A Buche De Noel (French Yule Log Cake) - 2/2 Categories: Cakes Yield: 10 Servings This file contains the Directions only. For The ingredients and a List of special equipment Needed; please see 1 Part; 1 #; ** THE ORANGE/ALMOND SPONGE SHEET ** Preparing the pan. Preheat the oven to 375degrees. Line the jelly-roll pan with buttered wax paper, leaving a 2-inch overhang at each end. Roll flour in the pan and shake out excess. The cake batter. Using a wire whisk or hand-held electric mixer, beat the 3 egg yolks in a 3-quartbowl, gradually sprinkling in the cup of sugar. When the mixture is thick and pale yellow, beatin the grated orange rind and juice, the almonds, and the almond extract. Slowly sift in the flour, while blending with the whisk. In a very clean separate bowl with cleanbeaters, beat the egg whites to soft peaks; sprinkle in the 3 tbsp of sugar and continue beating toform stiff, shining peaks. Stir a quarter of the egg whites into the batter; delicately fold in the rest. Baking the jelly roll. Immediately turn the batter into the prepared pan; bang it lightly but firmlyon your work surface to settle it, and place it at once in the middle level of the preheated 375degree oven. Bake about 10 minutes, until it has very lightly colored and the top is springy-do notover bake or the cake will crack when you roll it up. Cooling and storing. Sprinkle the top of the cake with a 1/16 inch layer of confectioner's sugar;cover with a sheet of wax paper and a lightly dampened towel. Reverse onto a tray or bakingsheet. Then while the cake is still warm, holding an end of the wax paper, lift off the jelly-roll pan. Carefully peel the wax paper off the cake. Sift another 1/16-inch layer of sugar over the cake and roll it up in the damp towel; place in aplastic bag to keep it from drying out, and refrigerate. (The cake must be cold before you fill andfrost it.)** Ahead-of-time note: The sponge sheet will keep nicely 2 or 3 days in the refrigerator or youmay freeze it for several weeks -- but to prevent its breaking, be sure to let it defrost completelybefore unrolling it. ** THE MERINGUE BASE-ITALIAN MERINGUE ** Beat the egg whites in the electric mixer until foaming through out; add the salt and cream oftartar and continue beating until soft peaks are formed. Turn mixer speed to slow. In a smallsaucepan bring the sugar and cup water to the simmer, remove from heat, and swirl the panuntil the sugar has dissolved completely and the liquid is perfectly clear. Cover the pan tightly andboil to the soft-ball stage (238 degrees). Using moderately slow speed, gradually whip the hotsyrup into the egg whites; increase speed to fast By Jimg on Aug 02, 1999 MM by H Peagram MMMMM