Classic Sans Rival Cake

Follow our step-by-step guide on how to make Classic Sans Rival Cake.

1. Step 1

   Begin by preheating your oven to a cozy 300°F (150°C) and prepare four 8x12-inch pans by lining them with parchment paper.

2. Step 2

   In a glass or metal bowl, whip the egg whites until they become foamy, then gradually incorporate 2 cups of white sugar, continuing to beat until stiff peaks form.

3. Step 3

   Gently fold in 2 cups of toasted, chopped cashews, creating a delightful mixture.

4. Step 4

   Evenly distribute the meringue blend among the four prepared pans, ensuring it reaches the edges.

5. Step 5

   Bake these meringues in your preheated oven for approximately 30 minutes, or until they achieve a light golden brown hue.

6. Step 6

   Once baked, carefully remove them from the pans while still warm and allow them to cool completely.

7. Step 7

   Trim the edges of the meringue layers for a polished finish.

8. Step 8

   In a large bowl, beat softened butter until it’s light and fluffy.

9. Step 9

   In a separate bowl, whip the egg yolks until they turn thick and lemon-colored.

10. Step 10

    In a saucepan, combine the remaining 2 cups of sugar with 1 cup of water, bringing the mixture to a boil.

11. Step 11

    Heat until it reaches 270°F to 290°F (132°C to 143°C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.

12. Step 12

    While beating the egg yolks at high speed, slowly drizzle the hot syrup into the yolks in a thin stream.

13. Step 13

    Continue beating until well combined, then fold in the whipped butter until the buttercream is smooth and creamy.

14. Step 14

    Finally, stir in the dark rum for that extra depth of flavor.

15. Step 15

    To assemble your cake, place one layer of meringue on a serving plate and spread about a quarter of the buttercream evenly over it.

16. Step 16

    Layer another meringue on top and repeat the process, alternating between meringue and buttercream, finishing with a luscious layer of buttercream on top.

17. Step 17

    Smooth the sides of the cake with a spatula and generously sprinkle the remaining 2 cups of toasted, chopped cashews on top for a delightful crunch.

18. Step 18

    Freeze the cake until solid, then slice into 1-inch pieces to serve.

19. Step 19

    Enjoy this exquisite creation that’s sure to impress at any gathering!.