Luto-Luto: Sans Rival

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 SANS RIVAL

For a newbie baker, this one was a stressful experience. It's probably the most complex baking I've done and it did not end in disaster. In fact, someone asked me to bake it again as a birthday cake. Granted, it was a family member and my family eats anything, but they are definitely not shy with critiques. So, of course, I acquiesced - with a hint of pride. 



INGREDIENTS

PROCESS

MERINGUE DISKS: Prepare ahead of time or the day before

¾ cup ground cashews

1.    Mix ground and chopped cashews with flour. Set aside.

½ cup chopped cashews

¼ cup all-purpose flour

6 egg whites

2.    Using an electric mixer with wire beaters attachment at medium speed, beat egg whites and cream of tartar for about 1 minute.

3.    Gradually add sugar.

4.    Switch electric mixer into high speed for about 4-5 minutes until medium peak forms.

5.    Fold-in flour/cashew mixture using a rubber spatula. Mix gently.

1 tsp. cream of tartar

1 cup sugar

Preheat oven to 300°F. If available, use 2-3 cake rings (depending on the number of layers desired). Butter cake rings.

If you have no cake rings, use a dinner plate to draw 2-3 circles on parchment paper. (Turn the parchment paper over so the lines are on the other side. Place parchment paper on a baking sheet. Butter the circles.

 

6.    Distribute the meringue mixture onto the cake rings or parchment paper circles. This is only thick enough to become the cake’s layers.

7.    Bake for 55 minutes or until meringue disks are dry.

8.    Once dry, remove from cake ring or parchment paper. Allow to cool.

9.    You can leave meringue disks in an airtight container on kitchen countertop overnight.

 

SANS RIVAL ICING

Prepare ahead of time: Take out 1 ½ cup unsalted butter 1-2 hours prior to soften.

¾ cup sugar

1.    Over low heat, cook sugar and water until the temperature reaches 240°F. (Reaching this temperature is important and takes patience. Use a candy cooking thermometer.)

¼ cup water

6 egg yolks

2.    Using an electric mixer with whisk attachment at high speed, beat egg yolks and vanilla extract for about 8-10 minutes.

3.    Switch electric mixer to low speed and gently pour-in sugar water mixture.

4.    Transfer mixture to another bowl, cover with plastic film, and allow to cool. Set aside.

1/8 tsp. vanilla extract

 

1 ½ cup unsalted butter, softened

5.    Using an electric mixer with flat beaters at low speed, beat the softened butter until smooth. Then, switch to medium speed until volume increases. (You can switch attachment to wire beaters or whisk once butter is smooth.)

You’re not done yet, but this would be the perfect time to roast your cashew toppings.

1 ½ cup chopped roasted cashews

6.    Spread cashews on a baking sheet and roast in 300°F oven for about 15 minutes.

 

7.    Reset electric mixer to low speed.  Add the cooled sugar water and egg yolks mixture. Mix until icing is smooth.

ASSEMBLING THE SANS RIVAL CAKE

Sans Rival tastes yummier when placed in freezer overnight. So if you are doing that, make sure what you do next fits in your freezer.

 

8.    Lay the first meringue disk on a flat surface or on your serving plate.

9.    Spread Sans Rival icing onto the disk. Sprinkle with roasted cashews.  How thick you want the icing depends on how many layers you are creating. Repeat process for the next layer(s).

10.Cover top and edges of cake with remaining icing and cashews.

 

STORAGE: Store in airtight container in freezer for up to 5 days.

ENJOY J