| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Cakes, Desserts, France | 10 | Servings |
INGREDIENTS
| 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 | ||
| 3 | lg | Egg whites |
| pn | Salt | |
| 1/4 | ts | Cream of tartar; scant |
| 1 1/3 | c | Sugar, granulated |
| 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 |
| 4 | tb | Butter, unsalted, softened |
| 3 | tb | Unsweetened cocoa; in a tea |
| . strainer | ||
| Confectioner's sugar; in a | ||
| . sifter | ||
| 1 | c | Sugar, granualted |
| 3 | tb | Syrup, corn, white |
INSTRUCTIONS
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 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
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