CARAMEL-ORANGE BUCHE DE NOEL2

      Title: CARAMEL-ORANGE BUCHE DE NOEL2
  Categories: Holiday, Cis
       Yield: 2 Servings
  
  
   FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll
   pan. Line with parchment. Butter and flour parchment. Coarsely grind
   toasted almonds with flour in processor. Using electric mixer, beat
   yolks with 5 tablespoons brown sugar in medium bowl until slowly
   dissolving ribbons form when beaters are lifted. Stir in orange peel
   and vanilla extract. Using clean dry beaters, beat whites with cream
   of tartar and salt in large bowl until soft peaks form. Gradually add
   remaining 5 tablespoons brown sugar and beat until stiff but not dry.
   Fold whites into yolk mixture. Gently fold in almond mixture.
   
   Spread batter evenly in prepared pan. Bake until toothpick inserted
   into center comes out clean, about 30 minutes. Run small sharp knife
   around pan sides if necessaryto loosen cake. Slide cake on parchment
   onto rack. Cool.
   
   Slide cake on parchment onto work surface. Loosen cake from parchment
   using heavy large knife as aid. Sift powdered sugar over cake. Invert
   onto cookie sheet. Sprinkle with powdered sugar and invert onto
   another parchment sheet. Using electric mixer, beat butter in large
   bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream
   1/4 cup at a time, beating after each addition until just blended.
   
   Spread half of buttercream over cake, leaving 1/2-inch border.
   Starting at 1 long side, roll up cake jelly roll fashion. Arrange
   seam side down on parchment. Set aside 1/2 cup buttercream; spread
   remaining buttercream over cake. Cut 2 inches off each end of cake,
   cutting on diagonal. Transfer cake to platter. Attach ends to top of
   cake, forming branches. Spread reserved 1/2 cup buttercream over cake
   ends and seams. Cover and refrigerate at least 1 hour to firm
   buttercream. (Cake can be prepared 1 day ahead. Cover and
   refrigerate. Let cake stand at room temperature 20 minutes before
   serving.)
   
   Arrange pine twigs on cake and on platter. Garnish with cranberries.
    Uploaded 29 December 1991 by Lon Hall
   
   Posted on Compuserve MM by Cathy Svitek
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