Tuesday, March 2, 2010

MY FIRST ATTEMPT IN MAKING SANS RIVAL


My tita Liz always had sans rival during the holidays. I remember me and my cousins going to my grandma's house opening their refrigerator and getting slices of sans rival. As a kid, I never really thought about the implications of eating loads of butter. All I knew was that it tasted good and I can't get enough of that buttery goodness. I have always wanted to make sans rival, so I searched the web for a decent recipe. It was tedious and man, the amount of butter needed gave me second thoughts. Anyway, after the first bite all the thoughts about calories melted away. Here is a copy of the recipe I used from http://www.allrecipes.com/

for the meringue
12 eggwhites
2 cups white sugar
1 tsp cream of tartar
4 cups chopped cashew nuts or slivered almonds

for the filling
1 lb butter softened
12 eggyolks
2 cups white sugar
1 cup water
2 tbsps dark rum

directions
  1. Preheat oven to 300 degrees F. Line 4 8x12-inch pan with parchment paper
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups of white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans and spread evenly to edges
  3. Bake in preheated oven for 30 minutes or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
  4. To make buttercream filling: In a large bowl, beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
  5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and heat to 270-290 degrees F, or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
  6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashew. Freeze until solid.