| | -BUTTERCREAM |
| 6 | lg | Egg yolks |
| 1/3 | c | Firmly packed dark brown sugar |
| 2 | tb | All purpose flour |
| 1 1/2 | c | Half and half |
| 8 | oz | Imported white chocolate (such as Lindt), chopped |
| 1 1/2 | ts | Grated orange peel CAKE |
| 1 1/2 | c | Toasted sliced almonds |
| 2 | tb | Unbleached all purpose flour |
| 6 | lg | Eggs, separated |
| 10 | tb | Firmly packed dark brown sugar |
| 1 | ts | Grated orange peel |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| | Powered sugar |
| 1 | c | (2 sticks) unsalted butter, room temperature |
| 1 | tb | Grand Marnier or other orange liqueur |
| | Pine twigs |
| | Candied Cranberries (see recipe below) or fresh currants |
