-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
MERINGUE BASE
3 lg Egg whites
pn Salt
1/4 ts Cream of tartar; scant
1 1/3 c Granulated sugar
-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
FILLING
4 tb Butter; unsalted, softened
DECORATION
3 tb Unsweetened cocoa; in a tea
. strainer
Confectioner’s sugar; in a
. sifter
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
**
Yields
10 Servings