How do I cook something for my lovely wife?!
Are there any Filipino people out there who know how to make Sans Rival!? I want to make it for my beautiful wife!. I know that it is not easy!Www@FoodAQ@Com
Answers:
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!
INGREDIENTS
12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted
1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum
2 cups chopped cashews, toasted
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C)!. Line 4 - 8x12 inch pans with parchment paper!.
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!.
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!.
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!.
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!.
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!.
Note:
Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavored with any flavor of liqueur, coffee powder, or fruit jam!.Www@FoodAQ@Com
INGREDIENTS
12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted
1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum
2 cups chopped cashews, toasted
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C)!. Line 4 - 8x12 inch pans with parchment paper!.
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!.
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!.
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!.
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!.
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!.
Note:
Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavored with any flavor of liqueur, coffee powder, or fruit jam!.Www@FoodAQ@Com
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