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Ingredients: 12 egg whites, about 1-½ cups
2 cups granulated sugar
3 cups finely chopped cashew nuts
FILLING
12 egg yolks
2 cups granulated sugar
1 cup water
2 cups butter
Procedure:
Separate egg yolks from egg whites.
Beat egg whites until stiff and foamy.
Add finely chopped nuts and mix well.
Line baking sheets with wax paper.
Pour egg white mixture onto 7 to 8 baking sheets.
Bake at 350 degrees for 25 to 30 minutes or until golden brown.
Remove wax paper lining at once, but with extra care not to break baked egg whites as they are fragile.
Set aside temporarily.
Beat egg yolk well until lemon-colored.
Make syrup out of 2 cups of sugar and one cup of water.
Boil until thick enough to form a soft ball when dropped in small bowl full of cold water.
Add syrup to well beaten egg yolks, a little at a time making sure it blends well with mixture.
Set aside to cool.
Cream butter and add cooled egg yolk mixture.
Spread cream mixture on each layer of the baked egg whites.
Arrange the 7 to 8 layers of baked egg whites on top of each other.
Cover top and sides of trimmed “SANS RIVAL” with the remaining cream mixture.
Garnish with chopped nuts.
Chill and serve cold. 16-20 servings
3 hours 1 hr prep
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