Sans Rival Cake

INGREDIENTS

Sans Rival Meringue Wafer:

10 egg whites
1 tsp. cream of tartar
1 cup sugar
1 1/2 cashew nuts, finely chopped
1 tsp. vanilla

Sans Rival Butter Cream Filling:

6 egg yolks
1 cup sugar
1/4 cup water
1 cup butter
1 1/2 tsp. vanilla
1/2 cup cashew nuts, roughly chopped for toppings

PROCEDURE

Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make and set aside. Beat egg whites until soft peaks formed. Add cream of tartar and beat, gradually add the sugar, beating well after each addition.

Continue beating until egg whites are very stiff. Fold in vanilla extract cashew nuts. Divide in 3 or 5 portions and spread in prepared pans. Bake at 300F for 30 minutes or until golden brown. Remove from the oven let it cool just enough to handle. Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.

In a bowl, beat egg yolks until thick. In another bowl cream the butter and add the vanilla, then set aside. Boil sugar and water until it spins a thread. Place the bowl of an egg mixture over a bowl of cold water. Pour hot syrup into the egg yolks in thin streams while beating (this method will prevent the egg yolk from curdling).

Whisk vigorously to incorporate and to cool down the egg mixture. Blend egg mixture into the butter and whisk well. Add and sieve only fine cashew nuts and reserve the remaining.

Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make and set aside. Beat egg whites until soft peaks formed. Add cream of tartar and beat, gradually add the sugar, beating well after each addition.

NOTES

This recipe can be found in ‘The Best of the Maya Cookfest Part II.’