Recipe: Sans Rival (meringue torte with buttercream filling) for joy

SANS RIVAL
Source: M. Paras

MERINGUE LAYERS:
1 cup egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated white sugar
1/2 cup sifted all-purpose flour
1/2 cup chopped cashew nuts
FRENCH BUTTERCREAM:
1/2 cup water
1 1/2 cups granulated white sugar
1/4 tsp cream of tartar
8 egg yolks
1 1/2 cups Anchor Butter
2 tbsp dark rum
GARNISHING:
Coarsely chopped cashew nuts or any nuts that you prefer

Line the undersides of three rectangular baking pans, measuring 8x12-inches, with aluminum foil, dull side up. Set aside.

TO PREPARE THE MERINGUE:
Beat the egg whites with the cream of tartar until frothy. Gradually add the sugar and continue to beat at medium speed until the meringue is stiff but not dry. Using a rubber scraper, fold in flour and cashew nuts. Spread the mixture thinly and equally among the prepared baking pans. Spread as evenly as possible from end to end using an offset metal spatula.

Bake in preheated oven (300 degrees F) for 45 minutes to an hour or until golden brown.

Allow to cool completely in the oven but leave the oven door slightly ajar

MEANWHILE, PREPARE THE FILLING:
Combine the water, sugar and cream of tartar in a thick saucepan (or Pyrex) and mix well. Cook until the syrup spins a thread. Use a candy thermometer, if desired.

While the sugar is boiling, beat the egg yolks using an electric mixer at medium speed until the egg yolks turn thick and lemon-colored. Add the syrup in thin streams to the beaten egg yolks while beating the mixture at high speed. Chill.

In a large mixing bowl and using an electric stand mixer with flat beater or paddle, cream the butter until light and fluffy.

Gradually add the cold egg yolk mixture to the butter while beating at medium speed. Wait for the butter to absorb the egg yolk mixture before adding the next spoonful or so. Beat in the rum. Set aside.

TO ASSEMBLE:
Place a layer of meringue on a serving plate. To remove the foil, loosen and slide wafers to a flat surface.

Cover the surface of the first layer with an adequate amount of buttercream. Sprinkle with cashew. Repeat the procedure with the remaining meringue. Use the remaining buttercream to completely cover the top and sides of the assembled meringue torte. Garnish with more chopped nuts. Run a cake comb across the top and garnish with more nuts.

Freeze to allow the buttercream to firm up. Keep frozen until serving time.