Sans Rival

This is a special treat prepared mostly during special occasion especially on Christmas time. It is an involved recipe with intricate procedures to attain a right texture of the mixtures for the best looking result. I have failed a lot of times before I finally get more familiar with the process. Nevertheless, my family still enjoys this rich and crunchy cake smothered with a roasted cashew nuts no matter how it looks.

Sans Rival

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Ingredients Method

Ingredients

  

• 1 cup Coarsely grounded roasted cashew nuts

Wafer

• 4 pcs Egg white
• 1/2 tsp Cream of tartar
• 2/3 cup Granulated sugar
• 2 tbsp Cornstarch
• 1 cup Grounded roasted cashew nuts

Buttercream icing

• 1/3 cup Water
• 1 cup Granulated sugar
• 4 pcs Egg yolks
• 1 1/2 cups Butter
• 1 tsp Vanilla/Rum

Toppings

Method

 

To make the wafer:

1. Pre-heat the oven to 325 degrees Fahrenheit. Prepare 8″ inch or 6″ circle parchment paper or silicon liner.
2. Beat the egg white using stand mixer. Make sure the bowl is clean and free of any type of fat.
3. When it starts to bubbles add cream of tartar. Continue beating and add sugar when it volumes starts to thicken. Beat until soft peaks.
4. On a separate bowl, mix to combine the cornstarch with cashew nuts.
5. Slowly fold the cornstarch mixture to the meringue until just fully combined. Do not over mix as you will lose the volume of the meringue.
   
6. Divide the meringue into 4 equal parts for 8″ cake or 6 equal parts for 6″ cake to make a circle.
7. Bake for 15-20 minutes depending on the desired crunchiness. The longer you bake the crunchier the wafer and the less baking time makes the wafer more chewy.
8. Remove from pan and lay it on a flat surface. Let it cool down before removing each in the parchment paper/ silicon liner to prevent the wafer from breaking. Store in a tight container to make sure it retains the crunchiness while waiting for the buttercream.
   

To prepare the buttercream

1. Add the sugar and water in a sauce pan. Boil until 240 degrees Fahrenheit. Do not mix, just slowly tilt the pan to distribute the sugar to emerse the sure in the water.
2. On a separate mixing bowl, beat eggs for at least 3 minutes. Continue beating until the syrup has attained the desired temperature
3. Slowly pour the hot syrup into the egg while continue beating. This process will tend to cook the egg yolks.
   
4. When the batter is back to room temperature and bottom of the pan is no longer warm, add half of the butter. Beat for another 5 minutes, then add the remaining butter and continue beating for another 4 minutes.
5. Add vanilla/rum and beat for another 5 minutes or until the batter mixture is similar to a cake icing.

Assembly

1. Cover one wafer with the batter and sprinkler some cashew nuts.
2. Layer the next wafer and do the same until the last wafer. Be cautious on the desired thickness to make sure you have enough batter to cover the whole cake.
3. Cover the cake with the remaining batter and distribute evenly including the sides.
4. Sprinkler the coarsely grounded cashew nuts all over the cake. Press gently to stick it in the batter.
   
5. Freeze for at least an hour before serving.