INGREDIENTS

INSTRUCTIONS

From: arielle@bonkers.taronga.com (Stephanie da Silva) 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 pieces.
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 over 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  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.
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Life begins with Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 388
Calories From Fat: 266
Total Fat: 30.1g
Cholesterol: 183.1mg
Sodium: 54.6mg
Potassium: 211mg
Carbohydrates: 23g
Fiber: <1g
Sugar: 17.8g
Protein: 5.4g