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Sans Rival

SUBMITTED BY: MINKCHAN PHOTO BY: Mariles

"Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!"
PREP TIME  2 Hrs
COOK TIME  45 Min
READY IN  3 Hrs 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 12 egg whites
  • 2 cups white sugar
  • 1 teaspoon cream of tartar
  • 2 cups chopped cashews, toasted
  •  
  • 1 pound butter, softened
  • 12 egg yolks
  • 2 cups white sugar
  • 1 cup water
  • 2 tablespoons dark rum
  •  
  • 2 cups chopped cashews, toasted

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

FOOTNOTE

  • Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavored with any flavor of liqueur, coffee powder, or fruit jam.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by IJJY
The buttercream filling is way too sweet and 'heavy'. I've tasted Sans Rival where... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by EPICURIAN29803
Excellent, rich dessert. The preparation is involved and not for the novice, but well worth... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2005 by CHGMWILLS
a wonderful recipe!! i added an extra five to ten minutes to the meringue baking time, and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by kurt21
i am having a problem of removing the baked merangue crust from the parchment paper...what... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2005 by CHELSEASKINGIRL
I cooked the meringue an extra 5 minutes. I couldn't get filling right for this and gave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2006 by justcakes
an excellent recipe. it's worth the effort. the buttercream filling is a little bit time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2004 by MADMUSE
This is my favorite dessert and I was so happy to find this recipe on this site. Hubby made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by tess07
This recipe is great but i tried adding 1/2 cup all purpose flour in the meringue mixture.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by Jeannie O.
I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you... MORE


 
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