----------------------------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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