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1
Whisk egg yolks, sugar and flour in medium bowl to blend well.
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2
Bring half and half to simmer in heavy medium saucepan.
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3
Slowly whisk hot half and half into egg mixture.
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4
Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly.
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5
Transfer mixture to medium bowl.
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6
Add chocolate and orange peel and stir until mixture is smooth.
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7
Press plastic wrap onto surface of pastry cream to prevent skin from forming.
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8
Cool completely.
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9
(Pastry cream can be prepared 1 day ahead.
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10
Refrigerate.
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11
Bring to room temperature before continuing.)
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12
Preheat oven to 300F.
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13
Butter 11x17-inch jelly roll pan.
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14
Line with parchment.
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15
Butter and flour parchment.
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16
Coarsely grind toasted almonds with flour in processor.
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17
Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted.
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18
Stir in orange peel and vanilla extract.
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19
Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form.
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20
Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry.
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21
Fold whites into yolk mixture.
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22
Gently fold in almond mixture.
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23
Spread batter evenly in prepared pan.
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24
Bake until toothpick inserted into center comes out clean, about 30 minutes.
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25
Run small sharp knife around pan sides if necessary to loosen cake.
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26
Slide cake on parchment onto rack.
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27
Cool.
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28
Slide cake on parchment onto work surface.
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29
Loosen cake from parchment using knife as aid.
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30
Sift powdered sugar over cake.
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31
Invert onto cookie sheet.
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32
Sprinkle with powdered sugar and invert onto another parchment sheet.
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33
Using electric mixer, beat butter in large bowl until light and fluffy.
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34
Beat in Grand Marnier.
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35
Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
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36
Spread half of buttercream over cake, leaving 1/2-inch border.
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37
Starting at 1 long side, roll up cake jelly roll fashion.
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38
Arrange seam side down on parchment.
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39
Set aside 1/2 cup buttercream; spread remaining buttercream over cake.
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40
Cut 2 inches off each end of cake, cutting on diagonal.
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41
Transfer cake to platter.
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42
Attach ends to top of cake, forming branches.
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43
Spread reserved 1/2 cup buttercream over cake ends and seams.
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44
Cover and refrigerate at least 1 hour to firm buttercream.
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45
(Cake can be prepared 1 day ahead.
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46
Cover and refrigerate.
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47
Let cake stand at room temperature 20 minutes before serving.)
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48
Arrange pine twigs on cake and on platter.
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49
Garnish with cranberries.
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50
Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.
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51
Transfer to top of double boiler.
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52
Add cranberries.
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53
Cover berry mixture and place over simmering water.
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54
Cook 45 minutes, stirring occasionally.
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55
Remove from over water.
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56
Let cranberry mixture stand at room temperature overnight.
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57
Place remaining 1/2 cup sugar on plate.
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58
Drain cranberries well.
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59
Add to sugar and turn to coat.
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60
Let dry at least 30 minutes.
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61
(Can be prepared 3 days ahead.
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62
Cover and refrigerate.)
