November 27, 2011

Sans Rival cake

This was my first Daring Bakers challenge. I absolutely loved participating! I loved learning about a different culture as well as finding a recipe for a super yummy cake that I had never heard of before!

"Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake!" 

This thing is not for the faint of heart, let me tell you! It is completely full of eggs, butter, and sugar (my favourite combination!) Plus, let's not forget all the nuts that are in and on this baby...

For the challenge we were able to use whatever kind of nuts and flavouring we wanted, although it was noted that cashews and vanilla meringue are the traditional flavours. I used almonds and made chocolate meringue. I also added a crown of fresh raspberries.

I piped a 8 small circles of the chocolate, almond meringue on a parchment paper lined baking sheet and stacked them by layering with chocolate French buttercream and fresh raspberries. I went for the rustic look with my husband's who doesn't like too much frosting.

Sans Rival:

10 large egg whites, room temp

1 cup (240 ml) (225 gm) (8 oz) white granulated sugar

1 teaspoon (5 ml) (3 gm) cream of tartar

¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)

2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews

Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.

3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 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.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:
5 large egg yolks, room temperature

1 cup (240 ml) (225 gm) (8 oz) white granulated sugar

1/4 cup (60 ml) water

1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature

Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.

2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).

3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, 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 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.


Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.

Refrigerate until ready to serve. It is easier to cut cold. May freeze.

I had this nice little surprise when I cracked open one of the million eggs in the recipe.

No comments:

Post a Comment

love it? hate it? let me know!