Gateau Sans Rival
Indulge in pure decadence with the classic Filipino dessert, *Gateau Sans Rival*. This rich and luxurious treat combines layers of crisp cashew meringue with velvety French buttercream, creating a heavenly balance of textures and flavors. Toasty, finely chopped cashews are folded into the meringue and used generously as a garnish, offering a delightful nutty crunch in every bite. Perfectly layered and assembled, this show-stopping cake is then chilled to achieve its iconic firmness and flavor harmony. Whether you're celebrating a special occasion or simply treating yourself, this "cake without rival" is guaranteed to impress both the palate and the eye. With a golden ratio of sweetness, nuttiness, and buttery perfection, *Gateau Sans Rival* is a dessert lover's dream. Perfect for holiday gatherings, birthdays, or any moment that calls for indulgence!
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Ingredients
- 6 large Egg whites
- 200 grams Granulated sugar
- 0.5 teaspoons Cream of tartar
- 200 grams Finely chopped cashews
- 250 grams Unsalted butter
- 6 large Egg yolks
- 150 grams Powdered sugar
- 1 teaspoons Vanilla extract
- 50 grams Whole cashews (for garnish)
Directions
Step 1
Preheat your oven to 150°C (300°F) and line 4 baking sheets with parchment paper. Draw 4 equally-sized circles, about 8 inches in diameter, on the parchment paper as a guide for the meringue layers.
Step 2
In a bowl, beat the egg whites on medium speed until frothy, then add cream of tartar. Gradually add granulated sugar, a tablespoon at a time, while continuing to whip the egg whites to stiff peaks.
Step 3
Gently fold in the finely chopped cashews using a spatula, being careful not to deflate the meringue.
Step 4
Divide the meringue mixture evenly among the prepared circles on the parchment paper. Spread it out evenly to match the circles you traced.
Step 5
Bake the meringue layers in the preheated oven for about 45-50 minutes, or until dry and crisp. Rotate the baking sheets halfway through baking to ensure even cooking. Let the meringue cool completely before peeling it off the parchment paper.
Step 6
While the meringue layers cool, prepare the French buttercream. In a heatproof bowl, whisk together the egg yolks and powdered sugar until smooth.
Step 7
Place the bowl over a saucepan of simmering water (double boiler setup) and whisk continuously until the mixture thickens and reaches about 160°F (70°C) on a candy thermometer. Remove it from the heat and let cool.
Step 8
In a separate bowl, beat the softened unsalted butter until pale and fluffy. Gradually add the cooled egg yolk mixture to the butter, beating well after each addition. Stir in the vanilla extract at the end.
Step 9
Assemble the cake by placing one meringue layer on a serving plate. Spread a generous amount of buttercream on top. Repeat this process for the remaining layers, ending with buttercream on the top and sides.
Step 10
Press the whole cashews and additional finely chopped cashews around the sides and top of the cake for garnish.
Step 11
Chill the cake in the refrigerator for at least 1-2 hours to set before serving. Slice and enjoy!
Nutrition Facts
| Serving size | 1155.7 grams (1155.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5017 |
| Total Fat 348.50g | 447% |
| Saturated Fat 153.90g | 770% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1661mg | 554% |
| Sodium 443mg | 19% |
| Total Carbohydrate 439.80g | 160% |
| Dietary Fiber 8.90g | 32% |
| Total Sugars 367.10g | |
| Protein 83.80g | 168% |
| Vitamin D 110IU | 549% |
| Calcium 296mg | 23% |
| Iron 21mg | 116% |
| Potassium 2417mg | 51% |
Source of Calories