Not so sweet Sans Rival cake recipe |

Try our version of Sans rival cake. This recipe is not too sweet but it's very tasty! Try it and let me know the outcome.
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Ingredients

For the Meringue:
4 egg whites, room temperature
1/4 tsp cream of tartar
4 tbsp granulated sugar (white sugar)
1/4 tsp salt
1 tbsp cornflour, you can also use cornstarch
1 cup cashew nuts

For the french buttercream,
4 egg yolks
1/2 cup granulated sugar (white sugar)
1/4 cup water, room temperature
1 cup softened butter (250 grams), room temperature butter

Toppings:
3/4 cup to 1 cup of cashew nuts, this depends on how you will decorate your cake.

Procedure:
1. Roast the cashew nuts at 175 deg C for 12 minutes. Let cool, then crush using a blender. The texture of the cashew nuts for the toppings is slightly bigger than the meringue.

2. Make the meringue.
2.1 Combine the white sugar, salt, and cornflour. Mix.
2.2 In a stand mixer, put the egg whites and cream of tartar. Beat until it bubbles.
2.3 Gradually put the mixture in 2.1
2.4 Mix until it reaches soft peaks.
2.5 Add the ground cashew nuts. Mix slowly until incorporated.
2.6 Put in a piping bag.

3. In a baking tray with parchment paper, draw 4 circles with 6.5 inches in diameter. Flip the parchment paper to prevent the ink from sticking into the meringue.

4. Pipe meringue inside the circles. Flatten with a spatula.

5. Bake the meringue at 170 deg C for 24 to 26 mins or until light golden brown.

6. Make the french buttercream.
6.1 In a pot, put the water and sugar. Shake slightly to spread the sugar evenly. Turn on the stove to medium heat. Wait for it to boil.
6.2 While waiting for the sugar syrup to boil, beat the egg yolks in a stand mixer. Do not stop beating while waiting for the sugar syrup.
6.3 Once the sugar syrup starts to boil, set your timer for 5 minutes before turning off the stove. Or if you have a thermometer, use it, until the syrup reaches 112 deg C.
6.4 While mixing the egg yolks, pour the hot syrup slowly. Beat for 10 minutes until it cools completely.
6.5 Gradually put the butter. Beat for 5 minutes until the buttercream reaches soft peaks and silky. Set aside.

7. After 26 minutes, remove the meringue from the oven. Let cool for 5 minutes then remove from the parchment paper.

8. Decorate the cake. Spread buttercream between each layer of meringue, use a spatula and cake sraper. Sprinkle ground cashew nuts and pipe buttercream on top of the cake.

9. Enjoy!



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