Sansrival

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• 1 cup finely chopped salted cashews
• 2/3 cup granulated sugar
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup finely chopped salted cashews
• 1/2 lb butter (softened)
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/2 cup water
• 1 cup chopped salted cashews

Recipe

• 1 preheat oven at 350 degrees f. line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper.
• 2 finely chop the cashew for the meringue.
• 3 beat the egg whites and cream of tartar on medium speed until foamy.
• 4 add the sugar. beat until hard peaks.
• 5 fold in the cashew.
• 6 spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) bake for 25mins or until golden brown. let cool.
• 7 whip the butter until creamy.
• 8 beat egg yolks in a separate bowl.
• 9 boil sugar and water in a saucepan. check the syrup consistency by pouring half a teaspoon of syrup into cold water. if the syrup forms a soft ball, the syrup is done. be careful not to overcook it or it will crystalize.
• 10 in a steady stream, pour the syrup into the egg yolks while beating at high speed.
• 11 fold in the whipped butter and cashew nuts.
• 12 if using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. if using the round pans, simply remove parchment paper.
• 13 set aside 1/3 cup of the filling. alternately layer the meringue and the remaining filling starting with meringue. use the 1/3 cup to coat the sides. pour excess on top.
• 14 cover the top and sides of the cake with the remaining nuts.
• 15 freeze for about an hour and let chill for about 2 hours before serving.