Sans Rival

Sans Rival


50 people made this

About this recipe: 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!


Serves: 24 

  • 12 egg whites
  • 2 cups (450g) caster sugar
  • 1 teaspoon cream of tartar
  • 2 cups (300g) chopped cashews, toasted
  • 450g butter, softened
  • 12 egg yolks
  • 2 cups (450g) caster sugar
  • 1 cup (250ml) water
  • 2 tablespoons (30ml) dark rum
  • 2 cups (300g) chopped cashews, toasted

Prep:30min  ›  Cook:50min  ›  Extra time:4hr freezing  ›  Ready in:5hr20min 

  1. Preheat oven to 150 degrees C (300 degrees F). Line 4 - 20x30cm (8x12 inch) tins 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 caster 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 tins 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 132 to 143 degrees C (270 to 290 degrees F), 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 2.5cm slices from the frozen dessert.

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.

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- 15 Sep 2010

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