Gateau Sans Rival Recipes

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.

LAYER CASHEW CAKE SANS RIVAL

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.

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.