SANS RIVAL AUTHENTIC RECIPE | TASTEATLAS
Adapted from Nora Daza’s Let’s Cook with Nora cookbook, the basic sans rival recipe consists of three cashew nut meringue layers and a rum-flavored French buttercream. Chopped cashew nuts are sprinkled on top of the assembled cake, but are not added to the cream, as in some recipe versions of this dessert.
Provided by TasteAtlas
Prep Time 1 hours
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
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. Beat the egg whites until they become very stiff.
- At this stage, fold in the cashew nuts and vanilla, then thinly spread in three greased and floured 18x15-inch (45x38 cm) cooking sheets. Bake in an oven preheated at 300°F (150°C) 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 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 to it the egg yolk mixture and rum; mix to make sure they are well blended.
- Assemble the cake by coating each of the meringue layers with cream and placing them one on top of the other. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.
SANSRIVAL RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Sansrival recipe from Food.com.
Total Time 3 hours 30 minutes
Prep Time 3 hours
Cook Time 30 minutes
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 402.7, FatContent 29.3, SaturatedFatContent 12.8, CholesterolContent 135.1, SodiumContent 304.7, CarbohydrateContent 31.1, FiberContent 0.8, SugarContent 23.7, ProteinContent 7.1
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SANS RIVAL AUTHENTIC RECIPE | TASTEATLAS
Adapted from Nora Daza’s Let’s Cook with Nora cookbook, the basic sans rival recipe consists of three cashew nut meringue layers and a rum-flavored French buttercream. Chopped cashew nuts are sprinkled on top of the assembled cake, but are not added to the cream, as in some recipe versions of this dessert.
From tasteatlas.com
Reviews 4.6
Cuisine Southeast Asian
- Assemble the cake by coating each of the meringue layers with cream and placing them one on top of the other. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.
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