Gateau Le Sans Rival
From etchel 16 years ago
- 25 minutes to make
- Serves 12
This thin layer of cake piled high, a creamy butter frosting and chopped nuts make this dessert truly rich and a favorite at parties and tea time.
Ingredients
- For the cake layers: shopping list
- 1 1/4 cups egg white shopping list
- 1 1/2 cups white granulated sugar shopping list
- 2 1/4 cups chopped cashew or almonds, plus addtional for sprinkling shopping list
- 1 teaspoon vanilla shopping list
- For the frosting: shopping list
- 1/2 cup sugar shopping list
- 1/4 cup water shopping list
- 5 egg yolks shopping list
- 1 cup butter shopping list
How to make it
- Make the cake layer:
- Prepare 6 to 7 well-greased and floured baking sheets. Trace or outline 9 inch round patterns on each sheet. Preheat oven to 350 F.
- Beat the egg whites until stiff. Add the sugar gradually while continously beating.
- Fold in the chopped nuts and the vanilla.
- Divide and spread evenly over each round pattern a thin layer of the egg white mixture. Bake in preheated oven for 20-25 minutes or until golden brown.
- Remove at once and cool. Keep in tightly sealed container until ready to use.
- To make the frosting:
- In a saucepan, boil sugar and water until liquid spins a thread and becomes syrupy.
- Meanwhile, in an electric mixer, beat egg yolks well. Pour syrup over egg yolks while continously beating until mixture becomes thick. Chill egg yolk mixture in the refrigerator.
- Beat the butter in an electric mixer until fluffy. Add the chilled egg yolk mixture and continue beating until of spreading consistency.
- Spread frosting on surface of all cake layers. Stack layers one on top of the other then spread frosting to cover top and sides completely. Sprinkled with chopped nuts and freeze at least 6 hours before serving.
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