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Sans Rival (French word meaning "No Rival')
Added: December 23, 2014


Sans Rival (French word meaning "No Rival')

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For the Wafer:

  • 8 large egg whites at room temperature
  • 1 cup refined white sugar
  • 1 1/2 cups finely chopped AL RIFAI NUTS of your choice (ALMOND, CASHEW or PISTACHIO) removed extra salt dust by tossing in a strainer 
  • 4- 9" x 13" cookie sheets
  • parchment paper (to cover the cookie sheets)
  • shortening or oil 
  • flour for dusting

For te Filling:

  • 8 large egg yolks at room temperature
  • 1 cup refined white sugar
  • 1/2 cup butter cut in 1/8" cubes
  • 1/4 cup water
  • 1/4 cup natural light corn syrup, honey or golden syrup
  • 1/2 cup finely chopped, roasted and salted cashew nuts


For the Wafer;

  1. Pre-heat the oven to 300 degrees F.
  2. Cut the parchment paper to cover the cookie sheets.
  3. Lightly grease the cookie sheets, just to make the parchment paper stick.
  4. Cover the cookie sheets with cut parchment paper.
  5. Lightly grease the parchment paper and dust with flour, shake off excess.
  6. Using an electric mixer, beat egg whites on high speed until stiff and foamy.
  7. On medium high speed, gradually add one cup sugar.
  8. At low speed, add finely chopped AL RIFAI NUTS.
  9. Divide egg white mixture into four, spread evenly into the four prepared cookie sheets.
  10. Spread the mixture throughout the parchment paper using a spoon, make sure the sides are fully covered.
  11. Bake for 30 minutes in the pre-heated oven or until golden brown ( I bake two sheets at a time).
  12. After 15 minutes, rotate the cookie sheets to make sure they are baked evenly.
  13. After 30 minutes, check  by inserting the toothpick in the middle of the cake, it toothpick comes out clean, it's done.
  14. When done, remove from the oven, lift the parchment paper from the cookie sheets, and set aside to cool completely.

For the Filling:

  1. In a shallow saucepan dissolve sugar in water, mix well then add the corn syrup.
  2. Cook the sugar mixture on the stove top, boil then simmer, do not mix, just swirl the saucepan from side to side.
  3. If you want your filling thicker boil the mixture longer, let it evaporate but make sure that it does not burn. 
  4. Test the sugar mixture for thickness by dropping about 1/2 a spoon in a 1/2 cup tap water. If the sugar syrup starts to look stiff like candy then it's thick, if not cook longer.
  5. Using an electric mixer, beat egg yolks on high until lemon colored about 3 minutes.
  6. On medium speed add the dissolved sugar mixture alternating with the diced butter.
  7. Refrigerate for at least 30 minutes or longer, until it is cold.
  8. Take the filling out of the fridge, mix again using the mixer on high.
  9. Take the cooled wafers and spread the filling using a knife or spatula evenly on top.
  10. Do not put too much filling for it will run down the sides.  If the filling is too thick to spread, dip the knife in hot water to smooth the filling out.
  11. Stack them one of top of the other.
  12. You will have 4 sheets of wafers covered with fillings in between.
  13. To finish- spread filling on top and sides and sprinkle with AL RIFAI NUTS. 
  14. If desired, cut up rough edges with a sharp knife for a beautiful presentation and cover with chopped ALRIFAI NUTS.
  15. Refrigerate before serving. 
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