SANSRIVAL

SANSRIVAL – l (CASHEW MERENGUE WITH BUTTERCREAM FILLING)

For the meringue layers:

6 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1 1/4 cup finely chopped nuts (cashew, macadamia, almond, pistachio etc)

Whip the egg whites with the cream of tartar until foamy.
Gradually add the sugar (don’t add all at once) and whip egg whites until stiff peaks are formed.
Gently mix in the nuts.
Make 4 even circles on parchment paper placed on baking sheets.
Bake at 250 degrees Fahrenheit for about 90 minutes.
Let cool completely.

French Buttercream:

6 egg yolks
1 cup sugar
1/2 cup water
1 1/4 cup butter, room temperature

Whisk egg yolks till doubled in volume.
Meanwhile, make a syrup from the water and sugar.
Let boil gently without mixing.
Once strip reaches 240 degrees Fahrenheit, remove from heat and very slowly and carefully add to egg yolks, constantly whisking so egg yolks do not scramble.
Keep whisking this mixture until room temperature, about 15 minutes.
Very gradually add the softened butter and whip roll smooth and shiny.

To Assemble: Place one meringue circle on your serving plate.
Spread some buttercream.
Repeat with all meringue circles.
Cover the top and sides of cake with buttercream.
Sprinkle with more chopped nuts.
Sans rival is best served after a few hours, to allow the flavors and textures to mix properly.