Sans Rival

Sans Rival

20
MINKCHAN 0

"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!"

Ingredients

3 h 45 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Note
  • 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.

Reviews

20
  1. 23 Ratings

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Most helpful

I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time ...

Most helpful critical

i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the...

i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the...

I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time ...

This recipe taste great! It can be very hard to make on the first try. There's one thing very important that was left out about the buttercream, and that is, after you mix the egg yolk and sug...

The buttercream filling is way too sweet and 'heavy'. I've tasted Sans Rival where the filling is truly light. There's got to be a trick to get the filling light aside from beating the butter...

This is my second time baking this using the same recipe but this time I used real buttercream icing suggested by one of the reviewer from the Philippines. I whipped 1c.unsalted butter until lig...

This recipe is great but i tried adding 1/2 cup all purpose flour in the meringue mixture. After beating the egg whites, fold in the flour and the nuts, this made it easier to handle, plus after...

a wonderful recipe!! i added an extra five to ten minutes to the meringue baking time, and found that a crisper shell made it easier to handle. it also makes for an interesting play of textures...

Excellent, rich dessert. The preparation is involved and not for the novice, but well worth all the work. The buttercreme filling is exquisite.

I cooked the meringue an extra 5 minutes. I couldn't get filling right for this and gave up & just used a regular butter cream recipe w/ some rum flavoring added. Turned out pretty well.