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bolo sans rival

Bol Sans Rival

A layered cake made of a cashew nut dacquoise and cardamom saffron buttercream. This is a Goan version of an originally French dessert Le Gateau Sans Rival.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine Indian
Servings 10 servings

Ingredients
  

For the Layers :

  • 5 egg whites room temp
  • 1/2 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1 tbsp cocoa optional and not traditional
  • 1 cup finely chopped and toasted cashewnuts

For the Buttercream:

  • 3 egg yolks room temperature
  • 1/2 cup granulated sugar
  • 1/8 cup water
  • 1/4 tsp to 1/2saffron threads
  • 4 pods cardamom powdered
  • 140 gm unsalted butter room temperature

Instructions
 

For the Layers :

  • Note: You will need to make four layers, each 6” in diameter. You might need to bake in 2 batches. Be sure to use fresh parchment paper and cooled pans/ trays for each batch. If you have 6” pans use them. I didn’t so I used cookie sheets.
  • Cut out parchment circles (or squares) large enough to comfortably accommodate 6” meringue circles and which will sit properly on your baking sheets. On the underside, draw the outline of a 6” circle to guide when you are piping the meringue circles. Grease/ butter the side of the parchment pieces that you will pipe the meringue on. Keep them aside.
  • In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (about 2 minutes). Sprinkle with cream of tartar. Gradually add the sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 minutes)
    olo sans rival method 1
  • Fold in finely chopped nuts, without deflating the meringue. Divide the meringue into four equal parts. Use a bit of meringue to stick the parchment pieces to the baking sheets. Spread/ pipe each meringue portion on each sheet into a 6” circle. in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.
    bolo sans rival method 2
  • Bake 160C (325F) for about 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.
  • My meringue circles were still a bit soft so I left them in the warm oven after I had switched it off, to crisp them. When cool, trim edges so that all 4 meringue layers are uniformly shaped. You have to be careful here, as the meringue can crack/ break sometimes. Keep aside or store in an airtight container, separating the layers with parchment paper till you are ready to assemble the cake.

For the Buttercream :

  • In a largish bowl, beat the egg yolks at high speed until they double in volume and are a lemon yellow colour.
  • Put the sugar, water and saffron threads in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches one-thread stage (112C/235F).
  • With the mixer on high, very slowly pour the syrup down the sides of the bowl with the yolks in it, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters.
  • Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 minutes). Still on high speed, beat in the soft butter a tablespoon at a time. Add the powdered cardamom and beat till mixed. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

Assembling the Bolo Sans Rival:

  • Set one meringue circle on cake board/ plate with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue circle on top. Repeat with the other two layers and buttercream and finish by covering the top and sides with a thin layer of buttercream.
  • Decorate the sides of the cake with the coarsely chopped cashew nuts and refrigerate till serving time. The cake is easier to cut when it is cold. This cake keeps well in the freezer. If you freeze it, remember to move it to the refrigerator an hour before serving.