OOTD :: of just desserts, yellows and farewells

picstitch(37) 8.4.14 picstitch(36)

Yep, this is it, folks! The end of :: MCC :: Summer Edition!

I’ve decided that I am going to count my going back to work as my official end of summer, even if that work is a week of student-free prepping and conferences. So adieu, summer; I knew you well! And thank you for finally – finally! – being the summer that I truly enjoyed being a mom.

To celebrate the end, I thought it was serendipitously fitting that it’s Favorite Dessert week over at SpyGirl. And so, my friends, I give you Just Desserts!

Today’s confection is called Sans Rival and is perhaps the most decadent, fattening, obnoxiously rich dessert you can possibly think of. There’s a reason Filipinos (or is it just my family?) only ever eat this yummy goodness on special occasions; this is no coffee house treat, folks. Just take a gander at the recipe below if you think I’m kidding.

This was by far the easiest dessert to dress for since I’d just gotten my latest eBay acquisition in the mail and I was itching to show it off.

See that skirt? J.Crew.

Would I ever have been able to shop the Crew retail? No way, Jose!

Are the lighthouses the most cunning print evah? Yep.

And do the colors totally mimic the toasted cashews and butter icing? Yessirree!

My only regret is the tank top I used as my under layer; it’s too darn pale for pics. I might as well have a white shirt for all it does for this outfit. I had to do some serious Photoshopping to get it to look even remotely close to the color of the cake. Ah, well. Live and learn!

Sans Rival

from Allrecipes.com

Prep Time: 2 Hours
Ready In: 3 Hours 45 Minutes
Cook Time: 45 Minutes
Servings: 24

“Four layers of cashew meringue sandwiched with French buttercream, and topped with chopped cashews. A very rich dessert from the Philippines.”

Ingredients:
12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted
1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum
2 cups chopped cashews, toasted

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C). Line 4 – 8×12 inch pans with parchment paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
  3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
  4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
  5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
  6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

 

:: Just the facts, ma’am ::
Tank – Old Navy
Blazer – F21
Skirt – J.Crew @ eBay
Sandals – Seychelles

:: Linking ::
52 Pick-me-up @ SpyGirl
Style to Inspire @ Rhea Et Cetera

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20 thoughts on “OOTD :: of just desserts, yellows and farewells

    • Thank you, m’dear. I feel so swishy and pretty in this skirt; don’t be surprised to see it make multiple appearances this year.

  1. I gained three pounds just reading that recipe! And I got diabetes, too. Whoa.

    The print skirt is so cool! I love those kind of graphic prints, and yet I never seem to find one for myself. SWEET!

    • Hrmmm…wonder if that’s why most Filipinos I know suffer from either diabetes or high blood pressure? Our cursed rich foods!

      You should go Mad Hunting with me – I’m like a terrier when I’m on a mission. My latest one was for ditsy print button up tops. Yeah, I’m pretty specific like that. 😀

  2. Ahhh…I remember those last precious days before school started! It’s one of the great things about retirement…none of that dread…it’s also one of the worst…none if that delicious anticipation of a new year of opportunities! Some days…usually in August…I really regret early retirement.

    But, on to your luscious post…no way am I making that dessert…I only glanced at it and something crept onto as thigh! But, your look is one of my favorites, indeed! Love the skirt with that jacket, and I think the tank is perfect! I just plain love everything about it!

    • I actually love my site and would never think of early retirement. Of course, I say that when I’m years away from it. Ask me again in ten years, eh?

      Yep, I figured I’d start with the richest dessert first and work my way down the calorie count. And thanks for the vote of confidence for the outfit. I may just recycle it for work some time this year.

  3. Wow! That is some recipe! So glad to hear that you’ve enjoyed your summer. I knew it would happen eventually!

    • Better late than never, eh?

      And yeah, i just listed the recipe for all the diehard bakers out there; you know I’d rather just go buy it made for me. ;p

  4. wait — i couldn’t tell you were filipino! really didn’t know! i am too, although for some reason i’m mistaken for japanese or korean… have no idea why. love sans rival… there’s a filipino fusion restaurant we always frequent here in our area, they just released UBE sans rival…can you believe that?!!

    and… love your outfit! totally adore your skirt! ❤

    rhea @ rheaetcetera.com

  5. Am jonesing for cake now. Sigh.
    But you look quite as delicious as any sugary treat without the calories or guilt. Excellent label score, young lady. Cute and summery … I like the tank with it!
    Back to the grindstone …

    • Yep – it’s a killer recipe, in more ways than one. It’s why we only ever eat it at Christmas, and then only one slice per person. ;D

    • Okay, okay, you’ve talked me into it. I’ll watch it next weekend. This weekend is reserved for Vegas, baby!

  6. Mmmmm, I’ve never heard of that cake.
    Love the print on your skirt, and that one lighthouse with the diagonal stripes looks very similar to the cake tiers!
    Summer is over? Sigh.
    Thanks for linking!

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