Gateau Sans Rival Recipe #42995
3 hours | 1 hour prep
SERVES 16 -20
- 12 egg whites, about 1-½ cups
- 2 cups granulated sugar
- 3 cups finely chopped cashew nuts
FILLING
- 12 egg yolks
- 2 cups granulated sugar
- 1 cup water
- 2 cups butter
- Separate egg yolks from egg whites.
- Beat egg whites until stiff and foamy.
- Add finely chopped nuts and mix well.
- Line baking sheets with wax paper.
- Pour egg white mixture onto 7 to 8 baking sheets.
- Bake at 350 degrees for 25 to 30 minutes or until golden brown.
- Remove wax paper lining at once, but with extra care not to break baked egg whites as they are fragile.
- Set aside temporarily.
- Beat egg yolk well until lemon-colored.
- Make syrup out of 2 cups of sugar and one cup of water.
- Boil until thick enough to form a soft ball when dropped in small bowl full of cold water.
- Add syrup to well beaten egg yolks, a little at a time making sure it blends well with mixture.
- Set aside to cool.
- Cream butter and add cooled egg yolk mixture.
- Spread cream mixture on each layer of the baked egg whites.
- Arrange the 7 to 8 layers of baked egg whites on top of each other.
- Cover top and sides of trimmed “SANS RIVAL” with the remaining cream mixture.
- Garnish with chopped nuts.
- Chill and serve cold.
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5 stars