Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 6 lrg egg yolks
- 1/3 c. firmly packed dark brown sugar
- 2 Tbsp. all purpose flour
- 1 1/2 c. half and half
- 8 ounce imported white chocolate (such as Lindt), minced
- 1 1/2 tsp grated orange peel
- 1 1/2 c. toasted sliced almonds
- 2 Tbsp. unbleached all purpose flour
- 6 lrg Large eggs separated
- 10 Tbsp. 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 room temperature (2 sticks)
- 1 Tbsp. Grand Marnier or possibly other orange liqueur Pine twigs Candied Cranberries
- 1 c. sugar
- 2 Tbsp. water
- 1/2 c. cranberries
Инструкции
- For buttercream:Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk warm half and half into egg mix. Return egg mix to same saucepan and cook till
- mix boils and thickens, whisking constantly. Transfer mix to medium bowl. Add in chocolate and orange peel and stir till mix is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cold completely. (Pastry cream can be prepared 1 day ahead. Chill. Bring to room temperature before continuing.)
- For cake:Preheat oven to 300F. Butter 11x17-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 Tbsp. brown sugar in medium bowl till 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 till soft peaks form. Gradually add in remaining 5 Tbsp. brown sugar and beat till stiff but not dry. Fold whites into yolk mix. Gently mix in almond mix.
- Spread batter proportionately in prepared pan. Bake till toothpick inserted into center comes out clean, about 30 min. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack.
- Cold.
- Slide cake on parchment onto work surface. Loosen cake from parchment using 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 till light and fluffy.
- Beat in Grand Marnier. Add in pasty cream 1/4 c. at a time, beating after each addition till 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 c. 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 c. buttercream over cake ends and seams. Cover and chill at least 1 hour to hard buttercream. (Cake can be prepared 1 day ahead. Cover and chill. Let cake stand at room temperature 20 min before serving.)
- Arrange pine twigs on cake and on platter. Garnish with cranberries.
- For Cranberries:Cook 1/2 c. sugar and 2 Tbsp. water in heavy small saucepan over low heat, stirring till sugar dissolves. Transfer to top of double boiler. Add in cranberries. Cover berry mix and place over simmering water. Cook 45 min, stirring occasionally. Remove from over water.
- Let cranberry mix stand at room temperature overnight.
- Place remaining 1/2 c. sugar on plate. Drain cranberries well. Add in to sugar and turn to coat. Let dry at least 30 min. (Can be prepared 3 days ahead. Cover and chill.)
- Serves 8.
