Ingredients for Gateau Sans Rival
- 12 large egg whites
- Granulated Sugar
- Cashew Nuts
- 12 large egg yolks
- Water
- 1 cup (2 sticks) unsalted butter, softened
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How to Make Gateau Sans Rival
- Preheat oven to 350°F (175°C). Line 7-8 baking sheets with parchment paper.
- Separate 12 large egg yolks from 12 large egg whites. Set aside.
- In a clean, grease-free bowl, beat egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold in 2 cups of finely chopped almonds or hazelnuts.
- Divide the meringue mixture evenly among the prepared baking sheets, spreading it thinly and evenly.
- Bake for 25-30 minutes, or until golden brown and crisp. Let cool completely on baking sheets.
- Once cooled, carefully peel the meringues from the parchment paper.
- In a medium saucepan, combine 2 cups of granulated sugar and 1 cup of water. Bring to a boil over medium heat, stirring until sugar dissolves.
- Continue boiling, without stirring, until the syrup reaches the soft-ball stage (235-240°F on a candy thermometer, or forms a soft ball when a small amount is dropped into ice water).
- In a separate bowl, whisk the egg yolks until pale and lemon-colored.
- Slowly drizzle the hot syrup into the egg yolks, whisking constantly to prevent scrambling. Continue whisking until the mixture is thick and cools slightly.
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the cooled egg yolk mixture to the butter, beating until smooth and creamy.
- Spread a layer of the cream mixture onto one meringue layer. Top with another meringue layer, and repeat until all layers are used.
- Frost the top and sides of the cake with the remaining cream mixture.
- Garnish with chopped nuts.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the cake to firm up.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
206g
Fat
90g
Carbs
19g
