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| 3 | egg yolks |
| 1/2 Tasse | Sugar granulated |
| 1 mittel | Orange; grated rind & juice |
| 3/4 Tasse | Almonds; blanched & ground |
| | . with 3 Tbsp granulated |
| | sugar |
| 1/4 Teelöffel | almond extract |
| 1/2 Tasse | Flour, cake |
| 3 | egg whites |
| 3 Esslöffel | Sugar granulated |
| | Confectioner's sugar; in a |
| | . sifter |
| 3 gross | egg whites |
| | Pn Salt |
| 1/4 Teelöffel | Cream of tartar; scant |
| 1 1/3 Tasse | Sugar granulated |
| 12 x ca. 30 g | Semisweet baker's chocolate |
| | . melted with 1/3 cup |
| | coffee strong |
| 1 Esslöffel | vanilla extract |
| 3 Esslöffel | Rum, dark, jamaican |
| 4 Esslöffel | Butter, unsalted, softened |
| 4 Esslöffel | Butter, unsalted, softened |
| 3 Esslöffel | Unsweetened cocoa; in a tea |
| | . strainer |
| | Confectioner's sugar; in a |
| | . sifter |
| 1 Tasse | Sugar, granualted |
| 3 Esslöffel | Syrup, corn, white |
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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 **
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