It's my brother J's 26th birthday today. From a scrawny stick-figure little boy he has now grown up into one of his GI JOE figures--big and muscular. He's one of my reliable taste-testers, eating anything and everything I bake and cook. But I know he loooovees sansrival, so for his birthday, I looked up a recipe from http://www.allrecipes.com/ and found this one which I thought looked easy. I modified the recipe by using almonds instead of cashews and halved the recipe.SANSRIVAL
Egg whites 6 piecesGranulated Sugar 1 cup
Cream of Tartar 1/2 teaspoon
Almonds 1 cup
BUTTERCREAM
Butter 1 bar
Egg yolks 6 pieces
Granulated Sugar 1 cup
Water 1/2 cup
Rum 1 T
Preheat oven to 300 degrees farenheit. Line pans with parchment paper. Trace 3-8 inch round shapes on parchment paper, this may take 2 pans. Set aside.
Beat eggwhites until foamy, sprinkle Cream of Tartar. Gradually add sugar and continue to beat until stiff peaks. Fold in nuts (I processed my almonds). Follow the shape of the rounds on parchment paper and bake for 30 minutes.
Beat butter until light and fluffy. In another bowl, whip eggyolks until thick and lemon-colored. Combine sugar and water. Bring to a boil to 270 degrees. Add hot syrup to egg yolks while beating at high speed. Beat in whipped butter. Spread 1/4 of filling on bottom meringue layer, top with another and spread buttercream, continue until all layers are done and frost whole cake with remaining buttercream. Sprinkle with nuts. Freeze cake
Note:Let me just say the 30 minutes baking time for the meringue!! I added an extra 30 minutes bringing the baking time to 1 hour. Then I put off the oven and left the meringue to dry out inside for another 1 hour. I didn't find this easy to make, but I did it for J.
3 comments:
I have been looking for a sansrival recipe. I will put this in my recipe box and try this soon! BTW, do you happen to have a pandesal recipe? I don't bake but i'm willing to tackle anything or what ever it takes for me to bake some fresh hot pan de sal. I so miss that bread!
Hi, yes i do have a pan de sal recipe, but i haven't posted it here yet. Will post it asap after the holidays :)
Thanks for your Sans Rival post! Finally someone writes about how the meringue not drying in 30 minutes!
Many blog posts do not say that! Thank you, thank you! Good to know I'm not alone.
Your Sans Rival looks great!
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