Sans Rival Recipes

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:

• 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.

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.

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!

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.

NO BAKE GRAHAM SANS RIVAL

Steps:

• Prepare 1 cup crushed cashews. In another bowl cream butter till it looks light and fluffy, scraping the sides as you do. Add the condensed milk whip well and set aside.
• To arrange, prepare a pan and place graham crackers at the bottom, top with 1/3 to ½ cup of cream spread evenly, sprinkle with 1/3 cup of cashews. Add another layer of graham and repeat till you make 4 to 5 layers. Top completely with cashews.
• Cover and let it set in the fridge overnight.
• Take a slice and enjoy!

SANS RIVAL RECIPE

Steps:

• Preheat the oven to 320 °F / 160 °C. Prepare two or three baking sheets, lined with wax paper. Depending on the size of each tray, draw five circles about five to six inches in diameter on the paper as a guide.
• Using an electric mixer, beat egg whites until stiff peaks form. When firm, add sugar and cream of tartar. Continue beating for about three more minutes.
• Remove the bowl from the mixer, and add the wheat flour and cashew flour little by little. Using a rubber spatula, mix well making enveloping movements. Make sure to remove all lumps.
• Put the meringue into a piping bag without a nozzle. Spiral meringue over the circles previously drawn on the parchment paper. Repeat this process until you have about five or six circles of meringue.
• Bake the trays of meringue in a preheated oven for about thirty minutes until the meringue layers are light golden brown in color, slightly toasted and dry to the touch. Allow the meringue to cool completely.
• While the meringue layers are cooling, start preparing the French buttercream. Add softened butter to a mixing bowl. Using an electric mixer on low speed, soften the butter for about five minutes until the butter turns smooth and slightly white.
• Gently fold in the beaten egg yolks, and continue beating for at least five more minutes.
• Now, put the sugar and water in a small saucepan. Place it on the stove over high heat, and let it cook to softball stage for about five minutes, until you get a thick syrup. Add the vanilla extract and turn off the stove.
• Slowly add the hot sugar syrup into the butter while beating. Keep beating until the softened butter, egg yolks and sugar syrup mixture has completely cooled. Then, place the buttercream inside a piping bag to make decorating the Sans Rival easier.
• To assemble the Sans Rival cake, put a layer of meringue on a serving tray. Then, using the pastry bag, cover the surface of the meringue with the French buttercream until it has a uniform texture. Add some ground cashew nuts as a filling, and put a layer of the meringue again. Repeat these steps until the cashew meringue layers are finished.
• Finally, level the Sans Rival cake and make sure that all the layers are aligned. With the remaining buttercream, decorate the Sans Rival cake to your liking. You can place toasted cashews on the sides and top the cake with more cashew chunks. After decorating your sweet treat, place the Sans Rival cake in the fridge and let it rest for at least twelve hours before serving.
• Before eating the Sans Rival cake, remove it from the fridge and let it come room temperature before serving.