Instructions
Things You'll Need:
- MERINGUE LAYERS:
- 1 cup egg whites (about 8 large eggs)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated white sugar
- 1/2 cup sifted all-purpose flour
- 1 cup finely chopped cashew nuts
- FRENCH BUTTERCREAM:
- 1/2 cup maple syrup
- 1/2 cup granulated white sugar (more if you like it sweeter)
- 1/4 tsp cream of tartar
- 6 large egg yolks
- 1 1/2 cups sweet whipped butter
- 1 tbsp vanilla
- GARNISHING:
- Coarsely chopped cashew nuts or any nuts that you prefer
- UTENSILS:
- 3 rectangular baking pans, 8x12 inches
- Electric hand-mixer or stand-mixer
- At least 3 mixing bowls
- Aluminum foil
- Rubber spatula
- Metal spatula
- Serving plate or cake platter (needs to fit 8x12 inch cake)
Method:
1. Preheat
oven to 300 degrees F. Line the undersides of all three rectangular baking pans with aluminum foil, dull
side up (shiny side down). Make sure the aluminum foil is tightly wrapped
against the pans. Set aside.
2. Take 6
eggs and separate the egg yolks from the egg whites. Place the eggs whites in
one bowl and the eggs yolks in another bowl. Add the eggs whites from two (2)
more eggs to the egg white bowl to yield one cup.
3. To
prepare the meringue, use the mixer to beat the egg whites with the cream of
tartar until frothy. Gradually add the sugar and continue to beat at medium
speed until the meringue is stiff but not dry. Use a rubber scraper to fold in
flour and cashew nuts. Do not stir!
4. Use the
metal spatula to spread the batter thinly and evenly among the 3 prepared
baking pans. There should be the same amount of batter in each pan, with the
batter covering the entire pan from end to end. Place all three pans in the
oven and bake for 45 minutes to an hour or until golden brown.
5. When
done, do not remove the pans from the oven. Rather, turn the oven off and leave
the oven door slightly ajar. Allow meringue to cool completely in the oven
before removing the pans.
While the
meringue is baking, prepare the buttercream. Use the electric mixer to beat the
egg yolks at medium speed until the egg yolks turn thick and lemon-colored.
6. Turn
the mixer to high speed and add the maple syrup in thin streams to the egg
yolks. When all the maple syrup has been added, remove the bowl from the mixer
and put it in the refrigerator to chill until you need it for step 9.
7. In a
large mixing bowl, beat the butter at high speed until creamy. Add the sugar
and keep beating until the mixture is light and fluffy.
8. Turn
the mixer to medium speed. Remove the cold egg yolk mixture from the
refrigerator and add a spoonful of the egg yolks to the butter. Wait for the
butter to absorb the egg yolk mixture, then add another spoonful of the egg
yolks. Continue this process until all the egg yolk mixture has been added to
the butter.
9. Add
vanilla to the buttercream and beat until absorbed into the mix. Set filling
aside until the meringue is finished cooling.
10. Once
the meringue has cooled, remove from the oven and take off the aluminum foil lining
by loosening and sliding the wafers to a flat surface.
11. Place
one layer of meringue on a serving plate. Cover the surface with an adequate
amount of buttercream. Sprinkle cashews on top of the buttercream.
12. Repeat
step 12 with the remaining layers of meringue. Use the remaining buttercream to
completely cover the top and sides of the assembled meringue torte. Garnish
with more chopped nuts.
13. Freeze
to allow the buttercream to firm up. Keep frozen until serving time.
Sansrival Recipe
Ingredients:
For Butter Cream Filling:
½ Cup Butter, softened
½ Cup Margarine
1 ¼ Cups Powdered or Confectionary Sugar
1 ¼ teaspoons Vanilla extract
For Base and Nuts:
9 Pcs Graham Crackers
¼ Cup Cashew Nuts, chopped
Procedure:
1.Filling – Whip butter and margarine until smooth.
Add in powdered sugar and vanilla extract. Beat until creamy and
well-blended. Stir in cashew nuts.
2.Assemble – Lay a piece of
plastic wrap (about 12×11 inches) on working area. Spread about ¼ cup
chopped cashew nuts evenly on top of plastic wraps*. Spread thick layer
of butter cream facing down, side by side over the nuts. Repeat 2
times to make 3 layers.
3.Cover the top and sides with a thick layer
of butter cream. Leave about 1/3 cup of buter cream for decoration.
Cover with plastic wrap to hold.
4.Chill for 30 minutes. Turn loaf over and unwrap. Serve.
*Use the graham as measurement guide. Chopped nuts should cover
length of 3 whole grahams side by side. Use a piping bag to decorate
edges of Sansrival with remaining butter cream , you may add about ¼ cup
of finely chopped cashew nuts on the side.
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