15 egg whites
350 grams caster sugar
250 grams cashew nuts, finely chopped
1 tsp coffee essence
3 tbsp butter, softened for greasing the baking sheet
All purpose flour, for the baking sheet
250 grams unsalted butter
3 whole eggs
70 grams caster sugar
80 ml water
2 teaspoon coffee granules dissolved in 1 tbsp boiling water 100 grams cashew nuts, coarsely chopped
Heat up the oven to 180 degrees Celsius
Grease baking sheets with softened butter
Line with greaseproof paper
Grease again and sprinkle flour on top, set aside
Measure all your ingredients.
In a large mixing bowl, beat egg whites on high speed until fine bubbles appear
Gradually add your caster sugar while beating the egg whites continuously
When all the sugar has been added, beat until stiff peak appears
Gently fold in the cashew nuts and the coffee essence
Divide your egg white mixture among your baking sheets; spread thinly using a palette knife (you may have 4 to 6 sheets) Bake in the oven until lightly brown.
About 25 to 30 minutes
Remove from the oven and cool on wire racks completely cool before cutting or shaping
Cut your butter into cubes
Dissolve sugar in water in a coated pan and heat over low fire until the sugar is completely dissolved and threadlike inconsistency
Beat your eggs until frothy and light yellow in colour
Slowly add the sugar mixture into the beaten eggs
Add the butter into the egg-sugar mixture until fully incorporated
Add the coffee mixture
Cut or shape the meringue sheets to your preference (circular shapes tend to have a lot of wastage and takes longer to do) Determine the number of layers (4 to 6 layers is good)
Layer by first laying a meringue sheet, spread buttercream, sprinkle with the chopped cashews.
Repeat until all the layers are done.
Cover all sides with buttercream and sprinkle the rest of the chopped cashews.
Refrigerate to set; about an hour.
Keep refrigerated at all times.
This recipe is my contribution to The New Filipino Kitchen Cookbook published by Agate Publishing that was released in September 2019. Sans Rival is a Filipino dessert made up of layers of meringue, buttercream, and cashews. The name comes from French meaning 'no rival' and takes its origins from dacquoise. This is my version with a coffee twist.
This recipe was also featured at Aperitif Magazine Norway.