My first attempt at Sans Rival.....

Here's the recipe that i used:
SAN RIVAL
[Adapted from ehow.com] 
http://alliwannadoisbake.blogspot.com/2010/11/craving-for-sans-rival.html

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.

ENJOY!!!!