Sans Rival Recipes

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.

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.

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.