Recipe: Orange/Grand Marnier Cake w/white choc

Esther, is this close? You do not have to
make it to look like a log, of course, but
I am posting the full recipe as written :-)

CARAMEL-ORANGE BUCHE DE NOEL

The b che de No l, or Christmas log, was
created in the late nineteenth century
by Parisian pastry chefs, who were inspired
by the real logs that burned on hearths
throughout the night on Christmas Eve.
This can be decorated with Candied
Cranberries or fresh currants.

**Buttercream
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 tablespoons all purpose flour
1 1/2 cups half and half
8 ounces imported white chocolate (such as Lindt), chopped
1 1/2 teaspoons grated orange peel

**Cake
1 1/2 cups toasted sliced almonds
2 tablespoons unbleached all purpose flour

6 large eggs, separated
10 tablespoons firmly packed dark brown sugar
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt

**Powdered sugar

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon Grand Marnier or other orange liqueur

**Pine twigs

Candied Cranberries
1 cup sugar
2 tablespoons water
1/2 cup cranberries

---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 hot half and half into egg mixture.
Return egg mixture to same saucepan and cook
until mixture boils and thickens, whisking
constantly. Transfer mixture to medium bowl.
Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto
surface of pastry cream to prevent skin from
forming. Cool completely.
(Pastry cream can be prepared 1 day ahead.
Refrigerate. Bring to room temperature
before continuing.)

--- For cake:

Preheat oven to 300 F. 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 tablespoons brown sugar in
medium bowl until 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
until soft peaks form. Gradually add
remaining 5 tablespoons brown sugar
and beat until stiff but not dry.
Fold whites into yolk mixture. Gently
fold in almond mixture.

Spread batter evenly in prepared pan.
Bake until toothpick inserted into center
comes out clean, about 30 minutes. Run
small sharp knife around pan sides if
necessary to loosen cake. Slide cake on
parchment onto rack. Cool.

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 until light and fluffy. Beat in Grand
Marnier. Add pasty cream 1/4 cup at a time,
beating after each addition until 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 cup 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 cup buttercream over cake
ends and seams. Cover and refrigerate at
least 1 hour to firm buttercream. (Cake
can be prepared 1 day ahead. Cover and
refrigerate. Let cake stand at room
temperature 20 minutes before serving.)

Arrange pine twigs on cake and on platter.
Garnish with cranberries.

--- For Cranberries:

Cook 1/2 cup sugar and 2 tablespoons water
in heavy small saucepan over low
heat, stirring until sugar dissolves.
Transfer to top of double boiler. Add
cranberries. Cover berry mixture and
place over simmering water. Cook 45
minutes, stirring occasionally. Remove
from over water. Let cranberry mixture
stand at room temperature overnight.

Place remaining 1/2 cup sugar on plate.
Drain cranberries well. Add to sugar and
turn to coat. Let dry at least 30 minutes.
(Can be prepared 3 days ahead. Cover
and refrigerate.)

Serves 8.