Gateau Le Sans Rival 2.0

Wow, thanks for stopping by!  A few weeks ago, bursting with creativity (and probably running on sugar), my goddaughter Lala decided to take on Gateau Le Sans Rival.  Although I had made this torte a dozen times, directions-wise, there is always a minor thing to tweak.  The book Favorite Filipino Recipes, although has good recipes indeed, was not very forthcoming directions-wise.  However, my copy is from the 70’s and subsequent revisions may have been made since then.

Meringue Ingredients

• 5 egg whites
• cup sugar
• 1 1/2 cup chopped cashews
• 1/2 teaspoon vanilla

Directions

Preheat oven to 175F.

1. Beat egg whites until stiff.
2. Add sugar gradually and continue beating.
3. Fold in chopped nuts and vanilla.
4. Pipe meringue into 3 or 4 buttered and dusted (with sugar) 9″ diameter pans to make thin layers.  I pipe because I cannot spread meringue evenly with an offset spatula.  Please teach me.  Thanks.
5. IF using parchment paper, using pencil, trace 9″ circles on sheet of parchment paper; turn parchment over (circles will show through) and place on large rimmed baking sheet.  Again! (Like a 4-year old)
6. I hope you have something good to watch on TV.
7. Bake meringues until dry and crisp but not browned, about 3 hours.
8. Turn off oven and let meringues cool completely in oven.

Pâte à Bombe

• 1/4 cup water
• 2/3 cup sugar
• 5 egg yolks

Directions

1. Boil water and sugar until it spins a thread.
2. Pour mixture gradually over-well-beaten egg yolks and continue beating until thick.
3. Remove and chill in refrigerator.

French Buttercream

• pate a bombe
• 1 cup softened unsweetened butter

Directions

1. Cream butter and add pate a bombe.  Continue whisking until light and fluffy.