MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: A buche de noel   --   french yule log cake
  Categories: Xmas, Cakes, Desserts, French
       Yield: 10 Servings
  
 MMMMM--------------------ALMOND SPONGE SHEET-------------------------
       3    Egg yolks
     1/2 c  Granulated sugar
       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  Cake flour
       3    Egg whites
       3 tb Granulated sugar
            Confectioner’s sugar; in a
            .  sifter
 
 MMMMM-----------------------MERINGUE BASE----------------------------
       3 lg Egg whites
         pn Salt
     1/4 ts Cream of tartar; scant
   1 1/3 c  Granulated sugar
 
 MMMMM------------------------FILLING BASE-----------------------------
      12 oz Semisweet baker’s chocolate
            .  melted with 1/3 cup
            .  strong coffee
       1 tb Vanilla extract
       3 tb Dark Jamaican Rum
       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  Granulated sugar
       3 tb White corn syrup
  
      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
   **
  
 MMMMM

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