Sansrival (Philippine Cashew Meringue Cake)

सामग्री

Cashew Meringue

• 300g (10 oz) cashews

• 8 egg whites

• 1 1/2 cups (375g/12 oz) caster sugar (granulated)

• 2 tsp vanilla

• 2 tsp white vinegar

Filling

• 250g (8 oz) softened unsalted butter

• 1 cup (125g/4 oz) icing sugar (powdered)

• 4 tbsp Creme de Cacao

• 2 cups (500mL/16 fl oz) cream

• 1 tbsp orange liqueur

• 2 tsp vanilla

Chocolate or cocoa, for decoration (optional)

निर्देश

To make the meringue, preheat the oven to moderate 350F. Spread the cashews on a baking tray and toast them in the oven for 5 minutes or until golden, stirring occasionally to turn them over. Check frequently to make sure they don't burn. Remove from the oven, allow to cool and then process in short bursts in a food processor, until finely ground. Reduce the oven temperature to slow 300F. Line four oven trays with non-stick baking paper and draw a 21cm or 8 1/2 inch diameter circle onto each piece.

Beat the eggs whites in a large clean dry bowl until soft peaks form. Gradually add the caster sugar, beating well after each addition, until the whites are thick and glossy. Using a metal spoon, fold in the vanilla, vinegar, and ground cashews.

Divide the mixture evenly among the circles and carefully spread it to the edges of each circle. Bake the meringues for 45 minutes or until the are crisp. Turn the oven off and allow the meringues to cool in the oven leaving the door ajar.

To make the filling, beat the butter, icing sugar, and Creme de Cacao until light and creamy. In a separate bowl, beat the cream, orange liqueur, and vanilla until soft peaks form.

Place meringue circle on a serving plate and carefully spread with half of the Creme de Cacao mixture. Top with another meringue circle and spread with half of the orange cream mixture. Repeat with the remaining meringue circles and mixture.

The top of the meringue cake can be decorated with chocolate curls and dusted lightly with cocoa.