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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 24 |
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Layers of crisp meringue covered with buttercream frosting. Ingredients:
6 egg whites |
3/4 cup granulated sugar |
1 1/2 cups ground cashew nuts |
1 teaspoon vanilla extract |
1 cup confectioners' sugar |
1/3 cup water |
6 egg yolks |
1/2 lb butter |
2 tablespoons rum |
Directions:
1. Grease and flour three inverted 18 x 15 cookie sheets and set aside.
2. To make the meringue, beat egg whites until soft peaks are formed.
3. Gradually add the sugar, beating well after each addition.
4. Continue beating until egg whites are very stiff.
5. Fold in cashew nuts and vanilla.
6. Spread thinly in prepared pans.
7. Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
8. Cut wafers down the center if desired.
9. Loosen and slide wafers to a flat surface and cool.
10. To make the frosting, boil sugar and water until it spins a thread.
11. Meanwhile, beat egg yolks until thick.
12. Pour syrup into eggyolks in thin streams while beating.
13. Cool the eggyolk mixture.
14. Cream in the butter.
15. Blend in the rum.
16. To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
17. Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
18. Served chilled.
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