Our Sansrival Recipe is a delicious dessert made from layers of rich meringue layers, silky buttercream and chopped toasted cashew nuts. This is heavenly melting in your mouth with a kick of crunchiness. Enjoy! (Updated recipe Nov 15, 2020). But if you want it more modern.. using crushed graham is also good.. Just how you make the graham pie crust. Mix the melted butter with powdered graham until it becomes firmer like a crust and just follow the same for buttercream below.
Sans Rival Recipe
8 egg whites
1 cup caster sugar
3/4 tsp cream of tartar
1 ½ cups of toasted cashews (chopped)
320g butter (softened)
3-4 cups icing sugar
1 tsp vanilla extract
2 Tbsp milk
2 cups toasted cashews (chopped)
1.) Preparation: Grease 2 cookie trays and line it with baking paper.
2.) For meringue/wafer: In a mixing bowl, beat egg whites until foamy. Add cream of tartar and gradually add sugar. Continue to whisk eggs over high-speed until glossy and stiff peaks form. (Don’t over beat, it will become watery).
3.) Slowly fold in the cashews and make sure the meringue doesn’t deflate.
4.) Preheat oven to 160°C.
5.) Divide meringue equally into the prepared trays, and spread it evenly.
Bake in the oven for about 30-40 minutes or until the top has turned a light golden brown.
Baking Tips: Once baked, leave meringue in the oven for 20-30 minutes if you want it chewy or leave in the oven for 2 hours if you’d like it crunchy.
6.) Slice each meringue sheet in half to make 4 sheets. Trim the side to veven out the edges.
7.) For Buttercream: In a large bowl, using a stand mixer or hand mixer, on medium to high-speed, beat butter until pale and fluffy (about 2-3 minutes).
8.) Lower mixer speed and add about 2 cups of icing sugar into the bowl and continue to mix, gradually increasing speed until incorporated.
9.) Lower mixer speed and add 1 more cup of icing sugar, vanilla extract and milk. Continue to mix, gradually increasing speed until all ingredients are incorporated. Adjust with more icing sugar to make it thicker. (one tbsp at a time until you reach your perfect texture).
10.) Divide the buttercream mixture and place the other half in a separate bowl for cake covering later.
11.) Assembly: Place one meringue sheet on a tray and spread 1/3 of the buttercream and on top. Sprinkle with a little bit of cashews.
12.) Do the same step for the rest of the other cake layers.
13.) Last Layer: Place your last sheet of meringue upside down so you have a smooth surface. Spread the buttercream evenly and cover the entire buttercream with cashews.
14.) Chill in the fridge for about 4 hours.
15.) Serve and enjoy!
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