SANS RIVAL
~INGREDIENTS
Sans Rival Meringue Wafer:
10 egg whites
1 tsp. cream of tartar
1 c. sugar
1 cups cashew nuts, finely chopped
1 tsp. vanilla
Sans Rival Butter Cream Filling:
6 eggs yolks
1 cup sugar
1/4 cup water
1 cup butter
1 tsp. vanilla
mug cashew nuts, roughly chopped for toppings
~METHODS
1.Place parchment paper, grease and flour heavily 3 or 5 (81 inches) round pans depends on how many layers you want to make and set aside.
2.Beat egg whites until soft peaks formed.
3.Add cream of tartar and beat, gradually add the sugar, beating well after each
addition.
4.Continue beating until egg whites are very stiff.
5.Fold in vanilla extract and cashew nuts.
6.Divide in 3 or 5 portions and spread in prepared pans.
7.Bake at 300F for 30 minutes or until golden brown.
8.Remove from the oven and allow it cool just enough to handle.
9.Immediately loosen the parchment paper while its hot in a flat surface
because they are difficult to loosen as they are crisp when cool.
Prepare Sans Rival fillings:
1.In a bowl beat egg yolks until thick.
2.In another bowl cream the butter and add the vanilla, then set aside.
3.Boil sugar and water until it spins a thread.
4.Place the bowl of an egg mixture over a bowl of cool water.
5.Pour hot syrup into the egg yolks in skinny streams while beating (this method will
prevent the egg yolk from curdling).
6.Whisk vigorously to incorporate and to cold down the egg mixture.
7.Blend egg mixture into the butter and whisk well.
8.Add and sieve only good cashew nuts and reserve the remaining.
Assemble Sans Rival Cake:
1.Place meringue on cake board and spread a cashew butter cream on summit, sprinkle with reserved nuts and follow the similar procedure on the 2nd and last meringue.
2.Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts upon summit and jacket every sides evenly.
3.Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
~INGREDIENTS
Sans Rival Meringue Wafer:
10 egg whites
1 tsp. cream of tartar
1 c. sugar
1 cups cashew nuts, finely chopped
1 tsp. vanilla
Sans Rival Butter Cream Filling:
6 eggs yolks
1 cup sugar
1/4 cup water
1 cup butter
1 tsp. vanilla
mug cashew nuts, roughly chopped for toppings
~METHODS
1.Place parchment paper, grease and flour heavily 3 or 5 (81 inches) round pans depends on how many layers you want to make and set aside.
2.Beat egg whites until soft peaks formed.
3.Add cream of tartar and beat, gradually add the sugar, beating well after each
addition.
4.Continue beating until egg whites are very stiff.
5.Fold in vanilla extract and cashew nuts.
6.Divide in 3 or 5 portions and spread in prepared pans.
7.Bake at 300F for 30 minutes or until golden brown.
8.Remove from the oven and allow it cool just enough to handle.
9.Immediately loosen the parchment paper while its hot in a flat surface
because they are difficult to loosen as they are crisp when cool.
Prepare Sans Rival fillings:
1.In a bowl beat egg yolks until thick.
2.In another bowl cream the butter and add the vanilla, then set aside.
3.Boil sugar and water until it spins a thread.
4.Place the bowl of an egg mixture over a bowl of cool water.
5.Pour hot syrup into the egg yolks in skinny streams while beating (this method will
prevent the egg yolk from curdling).
6.Whisk vigorously to incorporate and to cold down the egg mixture.
7.Blend egg mixture into the butter and whisk well.
8.Add and sieve only good cashew nuts and reserve the remaining.
Assemble Sans Rival Cake:
1.Place meringue on cake board and spread a cashew butter cream on summit, sprinkle with reserved nuts and follow the similar procedure on the 2nd and last meringue.
2.Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts upon summit and jacket every sides evenly.
3.Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
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