Sansrival 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 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!

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.

SANSRIVAL

Steps:

• Preheat oven at 350 degrees F. Line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper.
• Finely chop the cashew for the meringue.
• Beat the egg whites and cream of tartar on medium speed until foamy.
• Add the sugar. Beat until hard peaks.
• Fold in the cashew.
• Spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) Bake for 25mins or until golden brown. Let cool.
• Whip the butter until creamy.
• Beat egg yolks in a separate bowl.
• Boil sugar and water in a saucepan. Check the syrup consistency by pouring half a teaspoon of syrup into cold water. If the syrup forms a soft ball, the syrup is done. Be careful not to overcook it or it will crystalize.
• In a steady stream, pour the syrup into the egg yolks while beating at high speed.
• Fold in the whipped butter and cashew nuts.
• If using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. If using the round pans, simply remove parchment paper.
• Set aside 1/3 cup of the filling. Alternately layer the meringue and the remaining filling starting with meringue. Use the 1/3 cup to coat the sides. Pour excess on top.
• Cover the top and sides of the cake with the remaining nuts.
• Freeze for about an hour and let chill for about 2 hours before serving.

SANS RIVAL

Steps:

• In a mixing bowl add egg whites and beat until foamy. Add cream of tartar and gradually add sugar, continue beating until it forms stiff peaks.
• Fold in the cashew nuts.
• Prepare 3 round pans (9 in) and line them with baking paper. Divide meringue equally into the pan then bake in a 160C preheated oven for 35-40 minutes or until top is light golden brown. Once time is up turn heat off then leave meringue in the oven to dry it out, if you want a chewy texture you can leave it in the oven for 30 minutes but if you want it crunchy leave it in the oven for 2 hours, do not open the oven door.
• In a large bowl cream butter using a hand mixer until light and fluffy.
• In another bowl beat egg yolks until light in colour.
• In a saucepan add sugar and water, place it in stove top and bring it to a boil, continue to boil until it becomes thick like a syrup. You can also test it by dropping a small amount of the sugar mixture in a cold water it should form into a soft solid drop.
• Back to your egg yolks, beat them in high speed while pouring a very thin thread of the sugar mixture.
• Add the butter and rum while beating in high speed. This stage your Buttercream might be a bit runny, if that's the case refrigerate until it hardens but still easily spread.
• Remove meringue in the oven then place them into a cake stand. Place one meringue in the bottom then spread a layer of butter cream on top, sprinkle 1/4 cup of chopped cashews on top. Place another layer on top and repeat with the remaining meringue until all layers is used.
• Cover everything with the buttercream, smooth sides with spatula then sprinkle the remaining cashews.
• Freeze for at least 4 hours before serving. Don't worry the cake will not harden.

THE BEST SANS RIVAL CAKE

Steps:

• Preheat your oven to 320F. Line a cookie sheet with parchment paper, lightly grease and set aside. See notes.
• Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whisk 10 egg whites on medium high speed until foamy.
• Add ¾ teaspoon cream of tartar and continue whisking until soft peaks.
• Gradually (about a teaspoon at a time) add the 1 cup sugar until stiff peaks form.
• Remove the bowl from the mixer and gently fold your 1 cup toasted cashews.
• Transfer your meringue to a piping bag and pipe 4 rectangles onto your prepared cookie sheet/s. Space out evenly, at least 2 inches apart, and smoothen the tops. See notes.
• Bake for 30-40 minutes or until the top turns a light golden brown. Once that happens, turn the oven off but leave the meringue in the oven with the door closed for another 20 minutes.
• Take the meringue out of the oven and leave on the cookie sheet until it's cool enough to handle (don't leave on the pan for too long or they will become too brittle and break).
• Carefully peel the meringue off the parchment and trim the sides if needed so they're even. Cool completely before assembly.
• While your cookies are baking, you can work on your buttercream. Start by boiling water in a large pot, then bringing it to a simmer.
• In a large stainless steel bowl (I like using the bowl of my stand mixer), whisk 10 egg yolks, ⅔ cup + 2 tsp granulated sugar, 1 tbsp vanilla extract and a pinch salt until combined.
• Place bowl over simmering water and constantly stir and scrape the sides so the egg yolks don't scramble. You need this egg sugar mixture to reach 155F/68C to make sure the yolks are cooked through.
• When it's ready, transfer the bowl to your stand mixer fitted with the whisk attachment and whisk at high speed until it's light and smooth (6-8 minutes). If you touch the bottom of your bowl it should not be hot anymore.
• With the mixer still on, start adding your butter one piece at a time and continue whisking until your buttercream is thick and creamy.
• If you're not using the buttercream right away, transfer to an airtight container and refrigerate. You'll need to re-whip before using.
• Place one meringue layer on a cake stand or platter or turntable and spread about ¼ of your buttercream evenly on it.
• Sprinkle with toasted cashews and continue to do the same thing for the rest of your layers. For your last one, make sure to put the smooth side up so your cake looks nice and even on top.
• Then you can go decorate! Frost your entire cake with buttercream and slap on the rest of your cashews on the sides or tops or both.
• Refrigerate for at least 2 hours to allow the cake to set. Leave on the counter at room temperature for about 10 minutes before serving. Enjoy!