Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
ALMOND SPONGE SHEET
MERINGUE BASE
FILLING BASE
- . melted with 1/3 cup
- . strong coffee
- 1 tb Vanilla extract
- 3 tb Rum, dark, jamaican
- 4 tb Butter, unsalted, softened
FILLING
- 4 tb Butter, unsalted, softened
DECORATION
SPUN CARAMEL VEIL
- 1 c Sugar, granualted
- 3 tb Syrup, corn, white
Preparation
SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. ** For the directions, please see part #2 ** Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 11, 1997
