Скачать с ютуб Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt в хорошем качестве

Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt

Learn how to make this traditional Filipino dessert - a Red Ribbon-style Sans Rival Cake! Consisting of 4 layers of meringue wafers, silky-smooth and rich French buttercream frosting, and crunchy toasted chopped cashews, this is a Filipino favorite. And it's gluten-free! "Sans Rival" means unrivaled, and it is a Filipino take on the French Dacquoise cake, but replacing almonds and hazelnuts with cashews. Enjoy! RECIPE: hhttps://www.cookingwithkurt.com/recip... Silvanas video:    • Silvanas: Cashew-Meringue Wafers with...   New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it! SUBSCRIBE ► https://www.youtube.com/user/Cookingw... Share pictures and follow us on - Website: https://www.cookingwithkurt.com Facebook:   / cookingwithkurt   Instagram:   / cooking_with_kurt   TikTok:   / cookingwithkurt   Twitter:   / cookingwkurt   Pinterest:   / cookingwithkurt   Amazon: https://www.amazon.com/shop/cookingwi... Equipment: https://amzn.to/3LCa2EA 13 x 18-in Half Sheet Pans - https://amzn.to/3HhUeon Parchment Paper - https://amzn.to/47IGOwM Measuring Cup - https://amzn.to/48uPVlG Food Processor - https://amzn.to/48SWUVj 8” x 8” Baking Dish - https://amzn.to/3SEv6ib Metal Mixing Bowls - https://amzn.to/4cWgeUl Measuring Set - https://amzn.to/48KpOXW Electric Mixer - https://amzn.to/3S1nzIU Cake Decorating and Piping Tips - https://amzn.to/4aXLVfm Candy Thermometer - https://amzn.to/3W6AOK9 Cake Stand with Dome - https://amzn.to/3SiZHAL Ingredients: https://amzn.to/3LCa2EA Cashew Meringue: 2.5 cups toasted cashews [375 g] - https://amzn.to/4c0aA2c 1 cup powdered sugar [120 g] - https://amzn.to/3U0orQx 10 large egg whites (room temperature) [300 g] 1 tsp cream of tartar (optional) [3.4 g] - https://amzn.to/3KD4utj 1 cup granulated sugar [200 g] - https://amzn.to/48VsDFh French Buttercream: 10 egg yolks (large eggs), room temperature [200 g] 1 cup granulated sugar [200 g] - https://amzn.to/48VsDFh 6 tbsp water [89 mL] 2 cups (4 sticks) unsalted butter, room temperature [454 g] 2 tsp vanilla extract [10 mL] - https://amzn.to/3HflEvn 1/4 teaspoon salt [1.5 g] - https://amzn.to/3O5bvoS 2 tbsp dark rum (optional) [30 mL] Garnish: 1/2 cup toasted cashews [75 g] - https://amzn.to/4c0aA2c NOTE: For dry and crispy cashew meringue wafers (rather than the soft and moist wafers in the video), bake the meringue wafers at 225 degrees Fahrenheit (105 degrees Celsius) for 6 hours instead. The lower temperature over a long baking time will remove all the moisture from the egg whites creating a hollow and crispy texture, without burning the outer layers of the meringue. *Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.