No Bake Graham Sans Rival Recipes

THE BEST SANS RIVAL CAKE

Steps:

• Preheat your oven to 320F. Line a cookie sheet with parchment paper, lightly grease and set aside. See notes.
• Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whisk 10 egg whites on medium high speed until foamy.
• Add ¾ teaspoon cream of tartar and continue whisking until soft peaks.
• Gradually (about a teaspoon at a time) add the 1 cup sugar until stiff peaks form.
• Remove the bowl from the mixer and gently fold your 1 cup toasted cashews.
• Transfer your meringue to a piping bag and pipe 4 rectangles onto your prepared cookie sheet/s. Space out evenly, at least 2 inches apart, and smoothen the tops. See notes.
• Bake for 30-40 minutes or until the top turns a light golden brown. Once that happens, turn the oven off but leave the meringue in the oven with the door closed for another 20 minutes.
• Take the meringue out of the oven and leave on the cookie sheet until it's cool enough to handle (don't leave on the pan for too long or they will become too brittle and break).
• Carefully peel the meringue off the parchment and trim the sides if needed so they're even. Cool completely before assembly.
• While your cookies are baking, you can work on your buttercream. Start by boiling water in a large pot, then bringing it to a simmer.
• In a large stainless steel bowl (I like using the bowl of my stand mixer), whisk 10 egg yolks, ⅔ cup + 2 tsp granulated sugar, 1 tbsp vanilla extract and a pinch salt until combined.
• Place bowl over simmering water and constantly stir and scrape the sides so the egg yolks don't scramble. You need this egg sugar mixture to reach 155F/68C to make sure the yolks are cooked through.
• When it's ready, transfer the bowl to your stand mixer fitted with the whisk attachment and whisk at high speed until it's light and smooth (6-8 minutes). If you touch the bottom of your bowl it should not be hot anymore.
• With the mixer still on, start adding your butter one piece at a time and continue whisking until your buttercream is thick and creamy.
• If you're not using the buttercream right away, transfer to an airtight container and refrigerate. You'll need to re-whip before using.
• Place one meringue layer on a cake stand or platter or turntable and spread about ¼ of your buttercream evenly on it.
• Sprinkle with toasted cashews and continue to do the same thing for the rest of your layers. For your last one, make sure to put the smooth side up so your cake looks nice and even on top.
• Then you can go decorate! Frost your entire cake with buttercream and slap on the rest of your cashews on the sides or tops or both.
• Refrigerate for at least 2 hours to allow the cake to set. Leave on the counter at room temperature for about 10 minutes before serving. Enjoy!

SANS RIVAL

Steps:

• 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.