----------------------------ALMOND SPONGE SHEET----------------------------
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
-------------------------------MERINGUE BASE-------------------------------
3 lg Egg whites
pn Salt
1/4 ts Cream of tartar; scant
1 1/3 c Sugar, granulated
--------------------------------FILLING BASE--------------------------------
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
----------------------------------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 Sugar, granualted
3 tb Syrup, corn, white
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 **
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