Croquembouche de Noel

• 4 eggs
• 4 ounces (9 tablespoons) sugar
• 2 ounces butter, clarified
• 3/4 teaspoon vanilla
• 4 ounces (1 cup) cake flour
• 10 egg yolks
• 8 ounces (1 cup plus 2 tablespoons) sugar
• 2 envelopes unflavored gelatin
• Rind of three oranges
• 1 quart half and half
• 5 drops red food coloring
• 48 small navel orange segments
• 1 pound sugar (2 1/3 cups)
• 1 cup water
• 1 tablespoon corn syrup

1. Trim each cake layer so it is one inch smaller in diameter than pan in which it was baked.
2. Then cut enough of each layer off so that the layers are 1/2 inch shorter than their pans.
3. Line bottoms of genoise pans with parchment.
4. Pour enough Bavarian into each pan to fill 3/4 full, and place layer of cake in each pan, pushing down until top of the cake layer is even with the Bavarian.
5. Weight with flat plate.
6. Refrigerate overnight.
7. To serve, run spatula around sides and unmold nine-inch layer and place on serving plate.
8. Unmold seven-inch cake on another plate and with wide spatula transfer to top of nine-inch layer; repeat with four-inch layer.
9. Decorate with 12 vertical rows of sugar-glazed orange segments, four segments in each row from top to bottom.
10. Between rows, sprinkle candied orange peel.
11. Arrange meringue mushrooms (see pumpkin cake for recipe) around bottom of cake.
12. If desired, add stars, candles, holly and poinsettias made of marzipan.

eggs, sugar, butter, vanilla, cake flour, egg yolks, sugar, unflavored gelatin, three oranges, drops red food coloring, orange segments, sugar, water, corn syrup

Taken from cooking.nytimes.com/recipes/923 (may not work)