This Unrivaled Sans Rival Is My Mom’s Favorite!

This sans rival recipe is perfect to make for a party. Everyone who is nut crazy or crazy about the creamy goodness of cakes will go gaga over this. What makes this special too is that you can control the taste. You can adjust the ingredients based on your preferences. In my case, I always double the nuts because my family loves nuts. And I use less sugar when making it for my parents.

Our friend over at All Recipes has this to say about the recipe:

“Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!”

Or nut lovers. You can use any type of nut for this, if that’s what you prefer.

Ingredients

12 egg whites from Eggland’s eggs

2 cups Domino white sugar

1 teaspoon McCormick cream of tartar

2 cups chopped Fisher cashews, toasted

1 pound Land O Lakes butter, softened

12 egg yolks from Eggland’s eggs

2 cups Domino white sugar

1 cup water

2 tablespoons dark rum

2 cups chopped Fisher cashews, toasted

Instructions

1. Preheat oven to 300 degrees F (150 degrees C). Line 4 – 8×12 inch pans 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 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 to 290 degrees F (132 to 143 degrees C), 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 cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

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Quick Tip: Parchment can be used for easier cleanup/removal from the pan.

Thanks again to All Recipes for this amazing recipe.