Separate egg yolks from egg whites. Beat egg whites until stiff and foamy.
Add finely chopped nuts; mix well. Line baking sheets with wax paper.
Pour egg white mixture onto 7 to 8 baking sheets.
Bake at 350 °F for from 25 to 30 minutes or until golden brown.
Remove wax paper lining at once, but with extra care that baked egg whites will not break.
Set aside temporarily. Beat egg yolks well until lemon-colored.
Make syrup out of two cups sugar and one cup water.
Boil until thick enough to form a soft ball when dropped in a saucer full of water.
Add syrup to well-beaten egg yolks, a little at a time; make sure that it blends well with mixture.
Set mixture aside to cool. Cream butter; add cooled egg yolk mixture.
Spread cream mixture on each layer of the baked egg whites.
Arrange the 7 to 8 layers of baked egg whites on top of each other.
Cover top and sides of trimmed "SANS RIVAL" with the remainder of the cream mixture.
Garnish with chopped nuts. Chill and serve cold. Yield: 16 to 20 servings.
