Teach me Sansrival...

Hello my friend! Sorry I'm late to your discussion,had to finish replying first to all of my repliers in my discussion before going to my friend's discussions,hehe! I do have one recipe for you and it's written in my food blog friend,so easy to prepare,check it out! It's entitled,No Bake Sansrival.

I just wanted to thank you for starting this discussion/ thread. God knows how much I just LOVE Sans Rival! Trust me, I've tried every Sans Rival cake from every bakery, restaurant, and trade fairs that have it. I can't tell you which one is my favorite though, because I LOVE them all! So I shall definitely refer to this discussion of yours in the hopes that I can start baking me some Sans Rival right here at home, and the easiest way. Yipee!

sorry but I have nooooooo idea even where to begin, I never heard of that kind of cake

A traditional Sansrival is made from a baked meringue with ground cashew or a japonaise, after the meringue is baked it is layered and frosted with buttercream icing then the whole cake is sprinkled with cashew nuts. A japonaise is sometimes called a dacquoise though they have slight difference a japonaise is made with whipped eggwhites and nuts are added to the meringue while a dacquoise is a meringue baked with hazel nut on it and layered with buttercream or cream.The egg whites in the dacquoise is first heated in a double boiler until warm to the touch and whipped to stiff peaks.Both are difficult to master. the traditional Sansrival is so hard to master and it takes practice.The graham sansrival is a good alternative but i suggest use 1 cup butter rather than adding star margarine the margarine has a grease mouth feel...