A buche de noel (french yule log cake) - part 1

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: A Buche De Noel (French Yule Log Cake) - Part 1
  Categories: Cakes, Desserts, France
       Yield: 10 Servings
  
 ----------------------------ALMOND SPONGE SHEET----------------------------
       3 ea 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 ea 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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