Ingredients
-
-
6
-
3/4
-
1 1/2
-
1
-
-
1
-
1/3
-
6
-
1/2
-
2
-
-
-
-
Directions
Sans Rival,Layers of crisp meringue covered with buttercream frosting.,I love ordering this at the Filipino restaurants. I always like to try to do things on my own so I found this recipe and gave it a whirl. The only thing I did differently was use vanilla extract for the frosting instead of rum. I just used whatever baking pans I had on hand and trimmed them to the same size once I stacked the layers. The taste of it was spot on and I especially love the meringue layers. I thought the frosting was very yellow though which looked very different from what I’m used to at the restaurants. So after I iced with the recipe’s frosting I also covered it with regular buttercream for looks which is how it turned out in the my picture. It definitely tasted better without that buttercream though. I give 3 stars because this cake is difficult to work with since the layers are so fragile and because of how yellow the frosting is compared to what I’m used to. But I just love the taste!! I just wish it were easier to make.,I love ordering this at the Filipino restaurants. I always like to try to do things on my own so I found this recipe and gave it a whirl. The only thing I did differently was use vanilla extract for the frosting instead of rum. I just used whatever baking pans I had on hand and trimmed them to the same size once I stacked the layers. The taste of it was spot on and I especially love the meringue layers. I thought the frosting was very yellow though which looked very different from what I’m used to at the restaurants. So after I iced with the recipe’s frosting I also covered it with regular buttercream for looks which is how it turned out in the my picture. It definitely tasted better without that buttercream though. I give 3 stars because this cake is difficult to work with since the layers are so fragile and because of how yellow the frosting is compared to what I’m used to. But I just love the taste!! I just wish it were easier to make.
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Steps
|
1
Done
|
Grease and Flour Three Inverted 18" X 15" Cookie Sheets and Set Aside. |
|
2
Done
|
to Make the Meringue, Beat Egg Whites Until Soft Peaks Are Formed. |
|
3
Done
|
Gradually Add the Sugar, Beating Well After Each Addition. |
|
4
Done
|
Continue Beating Until Egg Whites Are Very Stiff. |
|
5
Done
|
Fold in Cashew Nuts and Vanilla. |
|
6
Done
|
Spread Thinly in Prepared Pans. |
|
7
Done
|
Bake at 300 Degrees Fahrenheit For 20 Minutes or Until Golden Brown. |
|
8
Done
|
Cut Wafers Down the Center If Desired. |
|
9
Done
|
Loosen and Slide Wafers to a Flat Surface and Cool. |
|
10
Done
|
to Make the Frosting, Boil Sugar and Water Until It Spins a Thread. |
|
11
Done
|
Meanwhile, Beat Egg Yolks Until Thick. |
|
12
Done
|
Pour Syrup Into Eggyolks in Thin Streams While Beating. |
|
13
Done
|
Cool the Eggyolk Mixture. |
|
14
Done
|
Cream in the Butter. |
|
15
Done
|
Blend in the Rum. |
