Gateau Sans Rival Food

SANS RIVAL RECIPE

Steps:

• Preheat the oven to 325 degrees F. Prepare four 9-inch pans by greasing them and adding parchment paper to them. Set aside.
• In a bowl, whip the egg whites until they become frothy. Add in the cream of tartar and continue to beat. Gradually (1 to 2 tablespoons at a time) add in the sugar and continue to beat until all of the sugar is incorporated and the egg whites are shiny and form stiff peaks.
• Fold in the 1 cup of finely ground cashews and divide the meringue into the 4 pans equally. Bake in the oven for 30 minutes or until golden brown (mine were done after about 23 minutes).
• While the meringues are still warm, remove them from the pans and parchment paper because the paper can be more difficult to remove once cooled.
• When the meringues are fully cooled, line them up on top of one another to trim the edges evenly. Set aside.
• Meanwhile, prepare the French buttercream. Beat the egg yolks until they thicken and double in volume.
• Heat the sugar and water until the mixture reaches 235 degrees F (or thread stage). Keeping the mixer on high, slowly pour in the sugar mixture to the egg yolks.
• Be sure to continuously beat so that the egg yolks do not cook and be careful not to burn yourself as well. I had to make Dave come and help me during this stage (he held the mixer while I poured the sugar in).
• Once the sugar mixture is completely incorporated, continue beating on high speed for about 15 minutes, or until the mixture has reached room temperature.
• Then, keeping the mixer on high, beat in the butter one tablespoon at a time until all of the butter in mixed in. Add in the flavoring of your choice and let set in the refrigerator for at least 1 hour.
• To assemble, place a meringue layer down on a plate or cake board and spread a thin layer of buttercream on top. Add a second meringue layer on top of that and repeat until all of the layers are stacked and lightly frosted.
• Finish by frosting the sides and top of the cake and by adding the rest of the chopped cashews around the sides for decoration.
• Slice, serve, and enjoy!

GATEAU SANS RIVAL

Steps:

• Separate egg yolks from egg whites.
• Beat egg whites until stiff and foamy.
• Add finely chopped nuts and mix well.
• Line baking sheets with wax paper.
• Pour egg white mixture onto 7 to 8 baking sheets.
• Bake at 350 degrees for 25 to 30 minutes or until golden brown.
• Remove wax paper lining at once, but with extra care not to break baked egg whites as they are fragile.
• Set aside temporarily.
• Beat egg yolk well until lemon-colored.
• Make syrup out of 2 cups of sugar and one cup of water.
• Boil until thick enough to form a soft ball when dropped in small bowl full of cold water.
• Add syrup to well beaten egg yolks, a little at a time making sure it blends well with mixture.
• Set aside to cool.
• Cream butter and add cooled egg yolk mixture.
• Spread cream mixture on each layer of the baked egg whites.
• Arrange the 7 to 8 layers of baked egg whites on top of each other.
• Cover top and sides of trimmed “SANS RIVAL” with the remaining cream mixture.
• Garnish with chopped nuts.
• Chill and serve cold.

SANS RIVAL

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
• Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
• To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
• Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
• On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.