Yule Log

Caramel-Orange Buche de Noel

Buttercream
6 lg egg yolks
1/3 C firmly packed dark brown sugar
2 TBS flour
1 1/2 C half & half
8 oz imported white chocolate
1 1/2 tsp grated orange peel

Cake
1 1/2 C toasted sliced almonds
2 TBS flour
6 lg eggs, separated
10 TBS firmly packed dark brown sugar
1 tsp grated orange peel
1/2 tsp vanilla extract
1/2 tsp cream of tartar
1/8 tsp salt

Powdered sugar

1 C unsalted butter
1 TBS Grand Marnier or other Orange flavoring

Pine twigs and berries for garnish

Buttercream: Whisk yolks, sugar & flour until well blended. Bring half & half to a simmer in saucepan then slow whisk half & half into your egg mixture. Return the mixture the saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to a bowl, add chocolate and orange peel and stir until smooth. Cover with plastic wrap and press to surface to prevent skin from forming. Allow to cool completely. (You can prepare this cream a day ahead. Store in fridge, but bring to room temp before using)

Cake: Preheat oven to 300. Butter an 11 X 17 jelly roll pan. Line with parchment, then butter and flour parchment. Coarsely grind the almonds in a processor. With a mixer, beat yolks and 5 TBS of the sugar until "ribbons" form when beaters are lifted. Stir in orange peel and vanilla. Using clean dry beaters, beat the egg whites with cream of tartar until soft peaks form. Gradually add remaining brown sugar and beat until stiff, but not dry. Fold whites into yolk mixture then gently fold in almond mixture.

Spread batter evenly in pan and bake until inserted toothpick comes out clean. (about 30 mins)
Run a small sharp knife around sides if necessary to loosen cake. Slide cake on parchment onto a rack to cool.

Slide cake onto work surface. Loosen cake from parchment using a heavy large knife. Sift powdered sugar over cake. Invert onto a cookie sheet. Sprinkle again with powdered sugar and invert onto a clean piece of parchment.

Hang in there! You're almost done! <lol>

Using mixer, beat the softened butter until light and fluffy. Beat in Grand Marnier or flavoring. Add pastry cream a little at a time, beating after each addition.

Spread half the buttercream over the cake, leaving a 1/2 in border. Starting at long side, roll cake jelly roll fashion. Arrange cake seam side down on parchment. Set aside 1/2 C buttercream, then spread remaining over cake. On a diagonal, cut two inches off each end of the cake. Attach ends to top of cake forming "branches." Use remaining 1/2 C of butter cream to cover seams. Cover and refrigerate at least 1 to set buttercream.

Cake can prepared day before. Allow to sit at room temp for 20 mins before serving. Arrange twigs and berries around cake to garnish.