Probably one of the more difficult desserts to make, but one of the favorites of dessert lovers everywhere is the Sans Rival. Created with layers of sweet and crispy meringue wafers, and buttery icing, this dessert is great with a cup of coffee on a lazy afternoon. Here is the recipe for this.
INGREDIENTS:
Meringue Wafer:
- 10 egg whites (room temperature)
- 1 teaspoon cream of tartar
- 1 cup granulated white sugar
- 1 1/2 cups cashew nuts, finely chopped
- 1 teaspoon vanilla extract
Butter Cream Filling:
- 6 egg yolks (room temperature)
- 1 cup granulated white sugar
- 1/4 cup water
- 1 cup butter, softened
- 1 1/2 teaspoon vanilla extract
- 1/2 cup cashew nuts, roughly chopped
PROCEDURE
- Preheat home or bakery oven at 300 degrees F.
- Prepare baking pans by greasing and flouring between 3 and 5 8-inch baking pans (round or square), and placing parchment paper into each one. The number of pans you prep is dependent on how many layers your sans rival will have. Set these aside.
- Next, in a bowl, beat all 10 egg whites with a mixer until soft peaks start to form. You will then need to add the 1 teaspoon cream of tartar and continue to beat the egg whites. Slowly add the granulated sugar 1/4 cup at a time, beating the egg whites well after each addition.
- Continue beating the egg whites until these form stiff peaks. Stiff peaks are those egg white peaks that hold their shape in your bowl even if you invert the bowl.
- Fold into this mixture the 1 teaspoon vanilla extract and the 1 1/2 cups finely chopped cashew nuts. Divide the meringue mixture into 3 or 5 portions, depending on how many layers you are planning on making. Spread each portion evenly in your prepared pans.
- Bake these meringue wafers at 300 degrees F for 30 minutes, or until these are golden brown.
- Once done, remove your wafers from the oven, and let it cool down just enough for you to handle. You will need to loosen the parchment paper from each wafer immediately, even while it is still somewhat warm. Place each wafer on a flat surface (like a clean cookie sheet). The reason why this should be done is because once these cool down totally, these crisp up and become difficult to remove from the paper. Let each one cool down completely after removing the paper.
- For the filling and topping, beat all 6 egg yolks in a bowl using your mixer until this becomes thick. Set aside.
- Next, still with your mixer, cream the softened butter in another bowl. Add the 1 1/2 teaspoon vanilla to this and set aside.
- Get your 1 cup of granulated white sugar and your 1/4 cup water, place in a saucepan, and boil until it reaches the sugar thread stage (this is when you raise your spoon and a thread made out of the sugar syrup forms).
- Get your egg yolk mixture and place the bowl over another bowl that is filled with ice or cold water. Slowly incorporate the hot sugar syrup into your egg yolks in a thin, steady stream while continuously beating. Continuously beating the egg yolks while adding the hot syrup will help prevent curdling.
- Continue to beat vigorously to totally incorporate the sugar syrup into the yolks, and to also cool down the egg mixture. Take the creamed butter and add the slightly cooled egg yolk and sugar syrup mixture to it. With a sieve, add the finely ground cashew nuts into the butter mixture. Reserve chunkier cashew nuts that do not go through the sieve for the topping.
- Next, to assemble the sans rival, place the first meringue layer of your sans rival onto your cake board. Spread a layer of the butter and cashew cream you made onto this, sprinkle with roughly chopped cashew nuts, and then place the next meringue layer on top. Continue building your layers this way.
- After the final layer, butter the entire thing (top and sides) with the remaining butter mixture. You can pipe some of this butter mixture around the cake as well. Sprinkle the top and sides with the remaining cashew nuts.
- Chill overnight before serving.
