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For buttercream:Whisk egg yolks, sugar and flour in medium bowl to blend well.
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Bring half and half to simmer in heavy medium saucepan.
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Slowly whisk warm half and half into egg mix.
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Return egg mix to same saucepan and cook till
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mix boils and thickens, whisking constantly.
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Transfer mix to medium bowl.
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Add in chocolate and orange peel and stir till mix is smooth.
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Press plastic wrap onto surface of pastry cream to prevent skin from forming.
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Cold completely.
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(Pastry cream can be prepared 1 day ahead.
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Chill.
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Bring to room temperature before continuing.)
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For cake:Preheat oven to 300F.
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Butter 11x17-inch jelly roll pan.
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Line with parchment.
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Butter and flour parchment.
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Coarsely grind toasted almonds with flour in processor.
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Using electric mixer, beat yolks with 5 Tbsp.
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brown sugar in medium bowl till slowly dissolving ribbons form when beaters are lifted.
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Stir in orange peel and vanilla extract.
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Using clean dry beaters, beat whites with cream of tartar and salt in large bowl till soft peaks form.
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Gradually add in remaining 5 Tbsp.
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brown sugar and beat till stiff but not dry.
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Fold whites into yolk mix.
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Gently mix in almond mix.
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Spread batter proportionately in prepared pan.
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Bake till toothpick inserted into center comes out clean, about 30 min.
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Run small sharp knife around pan sides if necessary to loosen cake.
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Slide cake on parchment onto rack.
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Cold.
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Slide cake on parchment onto work surface.
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Loosen cake from parchment using knife as aid.
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Sift powdered sugar over cake.
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Invert onto cookie sheet.
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Sprinkle with powdered sugar and invert onto another parchment sheet.
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Using electric mixer, beat butter in large bowl till light and fluffy.
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Beat in Grand Marnier.
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Add in pasty cream 1/4 c. at a time, beating after each addition till just blended.
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Spread half of buttercream over cake, leaving 1/2-inch border.
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Starting at 1 long side, roll up cake jelly roll fashion.
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Arrange seam side down on parchment.
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Set aside 1/2 c. buttercream; spread remaining buttercream
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over cake.
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Cut 2 inches off each end of cake, cutting on diagonal.
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Transfer cake to platter.
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Attach ends to top of cake, forming branches.
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Spread reserved 1/2 c. buttercream over cake ends and seams.
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Cover and chill at least 1 hour to hard buttercream.
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(Cake can be prepared 1 day ahead.
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Cover and chill.
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Let cake stand at room temperature 20 min before serving.)
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Arrange pine twigs on cake and on platter.
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Garnish with cranberries.
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For Cranberries:Cook 1/2 c. sugar and 2 Tbsp.
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water in heavy small saucepan over low heat, stirring till sugar dissolves.
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Transfer to top of double boiler.
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Add in cranberries.
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Cover berry mix and place over simmering water.
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Cook 45 min, stirring occasionally.
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Remove from over water.
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Let cranberry mix stand at room temperature overnight.
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Place remaining 1/2 c. sugar on plate.
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Drain cranberries well.
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Add in to sugar and turn to coat.
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Let dry at least 30 min.
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(Can be prepared 3 days ahead.
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Cover and chill.)
