Sans Rival (Filipino dessert)

Sans Rival is a famous dessert sold in most bakeries in the Philippines. It is a layered cake composed of meringue, French buttercream frosting and garnished with chopped cashews.

Once you taste it, you'll definitely agree why it is called Sans Rival, which means unrivalled in French. It is crunchy and buttery in texture and taste. I remember it is one of the more expensive dessert cakes. The high price reflects the cost of the ingredients and the delicate process of baking it.

Tips on Making Meringue:

Use eggs at room temperature. Cold egg whites tend to reduce meringue volume.

Make sure egg whites are free from any fat or oil because it won't form a good foam. Be careful when separating the eggs.

Do not overbeat the egg whites. It will result in decreased volume and water will accumulate at the bottom.

Bake meringue at low temperature so it won't brown quickly.

Yield: 8-10

Author: Malu Bonifacio

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Sans Rival (Filipino dessert)

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

Cashew Meringue

• 10 pieces egg whites (300 grams)
• 2 cups chopped toasted cashews (275 grams)
• 1 tsp cream of tartar (3.4 grams)
• 1 cup granulated sugar (200 grams)
• 1 tsp vanilla extract

French Buttercream

• 10 pieces egg yolks (200 grams)
• 1 cup granulated sugar (200 grams)
• ½ cup water (118 grams)
• 2 cups unsalted butter (454 grams), chopped
• 2 tsp vanilla extract
• ¼ tsp salt

Garnish

• ½ cup toasted cashews (chopped)

Instructions

Cashew Meringue

1. In a standing mixer with whisk attachment, add egg whites and whisk in high speed. When bubbles starts to appear, add cream of tartar.
2. When it starts to foam, add the sugar gradually until soft peaks form. It will be smooth and glossy. Add the vanilla extract.
3. Fold the chopped cashews.
4. Pipe the batter in the pans. Bake for 300°F for 40-45 minutes. Leave the oven doors open and let the meringue cool inside. This is to avoid the meringue to deflate.

French Buttercream

1. Beat the egg yolks in a bowl until pale in color.
2. In a saucepan, combine sugar and water. Boil until it reaches 235°F.
3. Remove from heat and slowly pour the sugar syrup in the bowl with egg yolks. Continually beat so as not to cook the eggs. Beat until the bowl feels cold.
4. Slowly, add the butter. Beat until fluffy.

Assembly

1. Place one layer of meringue in a cake board. Pipe the butter cream around the meringue and spread it evenly.
2. Repeat process 3 more times. Frost the top and sides of the cake with buttercream.
3. Garnish with cashews.