Ingredients:
12 egg whites (1-1/2 cups)
4 cups cashew nuts, finely chopped
2 cups granulated sugar
Filling:
12 egg yolks
1 cup water
2 cups granulated sugar
1/2 kilo or 2 bars of butter
How to make Gateau Sans Rival
- Separate egg yolks from egg whites. Beat egg whites until stiff and foamy.
- Add finely chopped nuts; mix well. Line baking sheets with wax paper.
- Pour egg white mixture onto 7 to 8 baking sheets.
- Bake at 350 °F for from 25 to 30 minutes or until golden brown.
- Remove wax paper lining at once, but with extra care that baked egg whites will not break.
- Set aside temporarily. Beat egg yolks well until lemon-colored.
- Make syrup out of two cups sugar and one cup water.
- Boil until thick enough to form a soft ball when dropped in a saucer full of water.
- Add syrup to well-beaten egg yolks, a little at a time; make sure that it blends well with mixture.
- Set mixture aside to cool. Cream butter; add cooled egg yolk mixture.
- Spread cream mixture on each layer of the baked egg whites.
- Arrange the 7 to 8 layers of baked egg whites on top of each other.
- Cover top and sides of trimmed “SANS RIVAL” with the remainder of the cream mixture.
- Garnish with chopped nuts. Chill and serve cold. Yield: 16 to 20 servings.
