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1
Cake: Preheat oven to 400u00b0F Line a jelly roll pan with wax paper.
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2
Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
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3
Sift in flour and cocoa.
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4
Add orange peel; gently fold together.
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5
Spread batter evenly in prepared pan.
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6
Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes.
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7
Cut around edges to free cake. Turn out cake and paper to work surface and let cool.
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8
Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
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9
Continue boiling without stirring until thermometer registers 240F (soft ball stage).
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10
Beat yolks until thickened.
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11
Add liqueur; gradually beat in hot syrup.
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12
Continue beating until cool, about 5 minutes.
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13
Add butter 3 tablespoons at a time, beating after each addition.
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14
Mix in orange juice concentrate.
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15
Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
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16
Assembly: Invert cake onto sheet of plastic wrap.
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17
Carefully remove paper.
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18
Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
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19
Sprinkle with macadamias.
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20
Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
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21
Trim to make ends even.
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22
Cut 2 inches off each end of roll at 45 degree angle.
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23
Transfer roll to platter using plastic as aid and arranging seam side down.
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24
Spread some chocolate buttercream on cut ends of 2 inch sides.
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25
With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
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26
Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
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27
Spread remaining buttercream over cake.
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28
Pipe buttercream in spirals on ends of buche and stumps, starting at center of each.
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29
Run fork tines through buttercream to simulate bark.
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30
Arrange holly and cranberries decoratively on buche.
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31
Garish with Meringue Mushrooms right before serving.
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32
Meringue Mushrooms: Preheat oven to 150u00b0F.
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33
Line baking sheet with wax paper.
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34
Beat whites, and pinch of salt 1 minute to blend.
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35
Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
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36
Add to whites in 3 additions, beating for 20 seconds after each.
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37
Continue beating until meringue is stiff and glossy.
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38
Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
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39
Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.
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40
Smooth top of each with damp finger.
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41
Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
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42
Bake until meringues are dry and beginning to color, about 1 3/4 hours.
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43
Let cool completely.
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44
Using small knife, cut small hole in bottom of each mushroom cap.
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45
Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
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46
Repeat with remaining caps.
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47
Dust mushrooms with cocoa powder before serving.
