—————————-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 ** —–