INGREDIENTS

INSTRUCTIONS

Cake: Preheat oven to 400F. Line a jelly roll pan with wax paper. Beat
eggs, yolk, and sugar at medium speed until stiff peaks form. Sift in
flour and cocoa. Add orange peel; gently fold together. Spread batter
evenly in prepared pan. Bake until cake is springy to the touch and
begins to pull from sides, about 7 minutes. Cut around edges to free
cake. Turn out cake and paper to work surface and let cool.
Buttercreams Bring sugar and water to boil in heavy saucepan, stirring
until sugar dissolves. Continue boiling without stirring until
thermometer registers 240F (soft ball stage).
Beat yolks until thickened. Add liqueur; gradually beat in hot syrup.
Continue beating until cool, about 5 minutes. Add butter 3
tablespoons at a time, beating after each addition. Mix in orange
juice concentrate. Transfer 3 1/4 cups buttercream to a small bowl;
mix chocolate into remaining.
Assembly Invert cake onto sheet of plastic wrap. Carefully remove
paper. Spread orange buttercream over cake, leaving 1 inch boarder on
one long side. Sprinkle with macadamias. Roll up jelly roll fashion,
starting with long side and rolling toward side with uncovered border.
Trim to make ends even. Cut 2 inches off each end of roll at 45 degree
angle. Transfer roll to platter using plastic as aid and arranging
seam side down. Spread some chocolate buttercream on cut ends of 2
inch ece With buttercream touching cake, place one piece atop cake
off-center and the second on one long side to resemble tree stumps.
Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4
inch plain tip. Spread remaining buttercream over cake. Pipe
buttercream in spirals er ends of buche and stumps, starting at
center of each. Run fork tines through buttercream to simulate bark.
Arrange holly and cranberries decoratively on buche. Garish with
Meringue Mushrooms right before serving.
Meringue Mushrooms Preheat oven to 150F. Line baking sheet with wax
paper. Beat whites, and pinch of salt 1 minute to blend. Combine 2
tablespoons sugar and 2 tablespoons powdered sugar. Add to whites in
3 additions, beating for 20 seconds after each. Continue beating
until meringue is stiff and glossy. Transfer mixture to pastry bag
fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch
domed rounds on prepared sheet for mushroom caps. Smooth top of each
with damp finger. Pipe about fifteen 1/2 to 1 inch high peaked mounds
on prepared sheets for stems. Bake until meringues are dry and
beginning to color, about 1 3/4 hours. Let cool completely.
Using small knife, cut small hole in bottom of each mushroom cap. Dip
peaked end of stem in sugar paste and push into hole in mushroom cap.
Repeat with remaining caps. Dust mushrooms with cocoa powder before
serving.
Recipe by: Stephanie da Silva <arielle@bonkers.taronga.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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