LAYER CASHEW CAKE SANS RIVAL
Layered with buttercream, this meringue-based cake Sans Rival finished off with roasted chopped cashews is pure dessert decadence. Follow the ultimate indulgent recipe to make this Filipino cake. It is gone from a table once it is served! No crumbs left!
Provided by Irina
Categories Cakes
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F/150 degrees C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.
- mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.
- Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.
- Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off the parchment from the bottom and allow it to cool.
- To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 degrees F or 115 degrees C.
- Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool.
- Beat the softened butter at low speed until smooth in a separate bowl. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.
- place the first meringue disk on a serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.
Nutrition Facts : ServingSize 1 slice, Calories 436 calories, Sugar 30.1 g, Sodium 197 mg, Fat 31.9 g, SaturatedFat 16.6 g, Carbohydrate 36.2 g, Fiber 0.5 g, Protein 5.5 g, Cholesterol 143 mg
SANS RIVAL
Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!
Provided by MINKCHAN
Categories World Cuisine Recipes Asian
Time 3h45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 41.3 g, Cholesterol 143.1 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 12.6 g, Sodium 286.9 mg, Sugar 34.6 g
SANS RIVAL
Make and share this Sans Rival recipe from Food.com.
Provided by xo Irene
Categories Dessert
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour three inverted 18" x 15" cookie sheets and set aside.
- To make the meringue, beat egg whites until soft peaks are formed.
- Gradually add the sugar, beating well after each addition.
- Continue beating until egg whites are very stiff.
- Fold in cashew nuts and vanilla.
- Spread thinly in prepared pans.
- Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
- Cut wafers down the center if desired.
- Loosen and slide wafers to a flat surface and cool.
- To make the frosting, boil sugar and water until it spins a thread.
- Meanwhile, beat egg yolks until thick.
- Pour syrup into eggyolks in thin streams while beating.
- Cool the eggyolk mixture.
- Cream in the butter.
- Blend in the rum.
- To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
- Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
- Served chilled.
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SANS RIVAL (LAYERED CASHEW MERINGUE CAKE) RECIPE
From amiablefoods.com
Estimated Reading Time 6 mins
- Pre-cut 5 parchment papers into a circle shape using the bottom part of springform pan as a guide with 8in diameter size. Pre-heat oven at 170°C, 15 minutes prior to making the meringue.
- Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whisk 8 egg whites on medium-high speed until foamy.
- You can do this while waiting for the meringue to bake. In a medium saucepan, combine the sugar and water. Do not stir! Let the mixture boil over medium heat and until the sugar melts and dissolve from the heat.
- On a cake board or cake stand. Place one of the meringue layer (smooth side down) and evenly spread buttercream.
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