Sans Rival Food

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.

SANS RIVAL

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.

SANS RIVAL

Steps:

• To make the meringue, start by beating the egg whites until soft peaks form, then gradually add the sugar, and after each addition, beat well to incorporate. Now, beat the egg whites until they become very stiff. Finally, fold in the cashew nuts and vanilla.
• Thinly spread the meringue on three greased and floured 18x15-inch (45x38 cm) baking trays. Bake in a 300°F (150°C) oven for 20 minutes or until golden brown. While still hot, transfer the meringues out of the baking sheets on a flat surface to cool.
• For the French buttercream, first, boil the sugar and water until a syrup-like consistency, and separately, beat the egg yolks well until thick.
• Pour the still-hot sugar syrup in thin streams into a bowl with egg yolks while beating continuously, and then leave to cool.
• Cream the butter and add the egg yolk mixture and rum; mix until well blended.
• Assemble the cake by coating each meringue layer with cream and then stacking them. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.

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.