Tuesday, July 17, 2018

Happy Mother's Day Sans Rival


Do you have a yuppie favourite? Yes.. I'm sure you have one. I was born in the year 1969 and by mid 80's up to late 90's...I was one of those young professionals working and trying to live decently with a meager salary as a teacher. Yes again, I'm a teacher by profession..long time ago and to cut the story short, lets go back to Sans Rival.. ha ha ha. 

Sans Rival, is a classic Filipino dessert and a favourite. When I started working, it was the most decent treat I can manage to afford. Whenever I got the chance..I will go to Goldilocks and eat it. I'm sure you are wondering why we consider this as Filipino dessert. 

There is very little history...

Sans Rival is a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. This is one of the most popular desserts in the Philippines but you might be wondering why it has a French name? “Sans rival” or “without rival” in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home, one of the techniques was making Dacquoise. Sans Rival originated from Dacquoise in fact it shares a lot of similarity but due to availability of some ingredients local produce was used like cashews.

There ...that's the only piece of history in this beautiful Sans Rival of the Philippines. This is the first time I made this dessert. Quite frankly, I never expected it will be that challenging because the major ingredient is just eggs. I realize that it took me years to make a very nice fried sunny side up and until now I can't boil eggs the right way. Poor me... with eggs, but at least I managed the challenge of making Sans Rival and fight through it down to the last bite.. ha ha ha!

Anyway here's how to do it: Adapted from Yummy.PH
For the meringue: 6 large egg whites
1 cup caster sugar
1 cup cashews, finely chopped
For the French buttercream:
6 large egg yolks
1 cup sugar
1/4 cup water
1 cup butter, cubed, softened
1/2 cup cashews, roughly chopped


1 Preheat oven to 325F. Grease and line with parchment paper 2 8-inch cake pans. Set aside.

2 Make the meringue: In the stainless steel bowl of a stand mixer with the whisk attachment, whisk egg whites on Medium-High speed until soft peaks form. Decrease speed to Medium-Low and by the tablespoon, add the caster sugar. Once all added, increase speed and whisk until stiff peaks. Decrease speed again, and add cashew meal by the tablespoonful. Scrape sides with a spatula as needed while mixing. Once mixed, remove bowl from stand mixer.

3 Scoop about 1 cup of the meringue batter into the prepared cake pans, and use an offset spatula to spread the batter into an even layer. Bake meringue 15-20 minutes or until tops are lightly browned and centers are set for a chewy layer. Bake an additional 5-10 minutes for more crisp layers. Remove from oven, and place on a cooling rack. Once cool enough to handle, remove meringue from cake pans and discard parchment paper. Set aside.

4 Wash, and grease and line cake pans again. Fill with meringue batter, and bake to desired doneness. Repeat with remaining meringue batter. Set meringue layers aside.

5 Meanwhile, make the French Buttercream: In the bowl of a stand mixer with the beater attachment, beat egg yolks on Medium-High until color is lightened and doubled in volume.
6 While yolks are being beaten, place sugar, and water in a saucepan. Place over Medium-High heat and cook until sugar has melted, water has evaporated, and mixture is bubbling, about 15 minutes. Let sugar cook and bubble until a candy thermometer reaches 230?F, or around the soft ball stage. Remove from heat and slowly pour sugar syrup into the egg yolks mixture in a thin drizzle. Avoid the sugar syrup from touching the bowl’s sides or the beater as much as possible.

7 Beat the egg mixture on Medium-High until the bowl is cool to the touch, about 20 minutes. Once cool to the touch, add the cubed butter and beat until butter and egg mixture is well mixed and buttercream has thickened.

8 To assemble, place a meringue layer on a cake stand. Spread enough buttercream to cover. Sprinkle lightly with chopped cashews. Cover with another meringue layer. Repeat process until all layers are covered with buttercream. Generously sprinkle top with cashews. Chill cake at least 2 hours before slicing. Serve cold.

I made this last Mother's Day actually. It was a Mother's Day treat to myself. You see the lonely part for me is that I bake for family and others but no one will bake for me. So, I decided that this is my Mother's Day cake from now on. Its alright, go ahead and make a cake for you..its your right to have a cake.. bake your own cake and eat it too.. LOL!

Wheres the party?
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20 comments:

  1. Wow, this dessert sounds so good. Thank you for sharing at Happiness is Homemade.

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    1. Thank you for dropping by. Yes this is so good, very light and fluffy., with buttercream and cashew.. yum yum! Have a great weekend

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  2. Wow, this looks like a delicious desert, must have a try of your recipe #happynow@_karendennis

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    Replies
    1. Thank you Karen for coming over. I hope you have a great weekend.

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  3. And I love it. It looks so yummy. Thanks for sharing it. #alittlebitofeverything

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    Replies
    1. Oh thank you. It is really good and light. Appreciate you for dropping by. Have a great week.

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  4. It sounds marvelous and is definitely the kind of desserts that you should make for special occasions like Mother’s Day. I applaud you for making it for yourself, good for you �� Thanks for linking up! #fiestafriday

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    Replies
    1. Hello Angie,

      Ha ha ha.. thank you. If we can bake for others then we should aldo treat ourselves. Appreciate you for dropping by, take care

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  5. Sans Rival is one of my favorite cakes and I envy you for making it yourself, haha! Thanks for sharing at Fiesta Friday party!

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    Replies
    1. Ha ha.. Thank you Jhuls. Its such a challenge because I need to please myself.. ha ha ha! Anyway, it was so good. You should try it.

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  6. Thanks for reminding me of just how good Filipino desserts are. A few years back I collected lots of recipes and after seeing your pictures and recipes I'm ready to try my hand at them. This is one of the featured links at tonight's Celebrate Your Story Link Party. Have an awesome day!

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    Replies
    1. Thank you so much Sandra. Filipino Cuisine in general is not recognized so i am honored. upon knowing that you have great interest with it. I would love to show you some of our old time favorites later on.. Take care.

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  7. It looks delicious and has so many things that I love! Thanks for sharing with SYC.
    hugs,
    Jann

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    Replies
    1. Hello Jann,

      Thank you for dropping by. You will really love it once you taste it. Have a great week. Take care

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  8. Looks very tasty! Thanks for sharing with us at the To Grandma's House we go link party!

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    Replies
    1. Indeed! Thank you so much for coming over. I hope you have a great day.

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  9. This sounds like such a heavenly dessert MarEliz. I don't know if I can make it but maybe I can buy it somewhere.

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    Replies
    1. Hello Mary,

      Its such a light, nutty but not sweet dessert..you will love it. I hope you find one in your area. If we are near each other.. I will gladly bake for you. Have a great day.

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  10. Thanks for joining Home Sweet Home! This looks great!

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    Replies
    1. Thank you so much also for hosting. Your place is one of my favorites. Appreciate you for dropping by. Have a great day.

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