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SANS RIVAL CAKE

10/26/2020

21 Comments

 
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Sans Rival is a famous Filipino dessert cake made of layers of cashew meringue, with creamy buttercream and toasted cashews. Buttery, chewy, crunchy, sweet and salty. An extremely rich and heavenly dessert  that's not an ordinary cake. Usually served during special occasions. This cake can be covered with chopped toasted cashews or pistachios if you like. Best eaten when cold, just right out of the fridge. They look fancy and hard to make, but they it's actually pretty easy. To make this, you need at least a hand mixer. A wire whisk won't help because meringue needs a lot of beating. 
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So, how do you make it round without using a cake pan to bake the meringue? It's simple. I draw circles on a parchment paper using the bottom of a 6" round pan as a guide. You can also use a bowl or anything that's round. In this recipe, I was able to make twelve 6" discs and made 6 layers on each cake which I ended up having two cakes total. You can also make one big cake. Prepare 8" meringue discs and make a taller cake. Rectangle will work as well. It's all up to you. Meringue is flexible. Just pipe it into your desired shape, bake at 275 for 50-60 minutes and voila they are ready! 
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For the icing or buttercream, I combined butter and margarine and followed exactly what the recipe calls for a buttercream icing recipe shared by one of our guests in this blog. Michael shared his Sans Rival cake before, I've tried it in the past and then modified it today to reduce the amount of sugar. I love how the combination of butter and margarine fits perfect with meringue. But you can use all butter and omit the margarine if you like. Tips and notes were added below so that you can make this successfully. Enjoy!
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Ingredients:
Meringue
  • 9 large egg whites, room temperature
  • 1 tsp cream of tartar
  • 2/3 cup granulated sugar 
  • 1 cup ground roasted and unsalted cashews
 Icing
  • 9 egg yolks
  • 1/2 cup water
  • 2/3 cup granulated sugar
  • 3/4 cup unsalted butter, softened at room temperature
  • 3/4 cup margarine
  • 1 tsp vanilla extract
  • chopped roasted cashews for decoration​


SANS RIVAL CAKE VIDEO

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Procedure:
  • Beat the egg whites until frothy. Add cream of tartar and continue beating until foamy. Add granulated sugar and beat on high speed until stiff but not dry. Fold in the ground cashew nuts. Add in 3 parts. Do not overmix. 
  • Preheat oven to 275 F / 135 C.
  • Prepare the pan. Use the bottom of a 6" round pan as a guide to draw circles on parchment paper. I used a 20" x 13" pan and was able to draw 6 circles. In this recipe, I made a total of 12 circles using two baking pans. 
  • Pipe some dots of meringue onto the pan before lining with the prepared parchment paper. This will prevent the liner from moving out of the pan.  Make sure to place the parchment paper upside-down (ink down).
  • Transfer the meringue into a piping bag and cut a few centimeters from the tip. Pipe the meringue using one stroke going around on each circle. Smooth the top with an offset spatula or scraper. 
  • Bake in a preheated oven at 275F for 50 minutes to 1 hour or until top is golden. Remove from oven and cool completely. Do not detach while the meringue discs are warm. 
Prepare the icing:
  • ​In a bowl. beat the egg yolks until thick and fluffy. Set aside.
  • In a saucepan, boil together sugar and water over medium-low heat until threadlike or soft-ball stage at 240F. 
  • Pour hot syrup into the egg yolks. Beat until mixture is cold.
  • In another bowl, beat the butter and margarine until light. 
  • Add the egg yolk mixture and vanilla. Beat until smooth.
  • Carefully remove the meringue discs from the parchment paper. 
  • Assemble the cake by filling the meringue discs with buttercream. Place on top of each other. 
  • Spread more icing on top and sides of the meringue discs until the cake is fully covered with icing. 
  • Cover the sides with chopped cashew nuts or decorate as desired. 
  • Freeze or refrigerate for few hours. Best served with cold. Slice and enjoy! 
  • Recipe yields two 6" round cakes. 
  • Make sure to read my TIPS and NOTES below. 

TIPS AND NOTES

  • What is soft ball stage and how to test? Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. To test, using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage.       â€‹â€‹â€‹â€‹â€‹
  • Be careful when separating the eggs. Avoid a small streak of egg yolks or water mixed into the egg whites. The mixing bowl needs to be totally dry as well. If not,  the egg whites will take forever to beat causing a failed meringue. 
  • Unsalted butter and margarine is being used in this recipe. You can omit the margarine and use pure butter instead. 
  • ​If you draw the circles using a regular pen, make sure to place the parchment paper upside-down (ink down). Use edible pen if you have one. 
  • You can use chopped pistachios to cover the cake if you like.
  • I hope these tips help you make this cake successfully. If you have questions or have tried this recipe, comment section is available below. 
​


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​PRINTABLE RECIPE:

Sans Rival Cake
21 Comments
Mary
11/21/2020 05:35:20 am

Thank you for this recipe. I tried making sans rival several times, I'm not familiar on how the wafers should be... I only had sans rival maybe once or twice lol... Is it crispy? The last one I made turned out meringue cookie like consistency. Thank you!

Reply
Janette
11/21/2020 10:01:00 am

Hi. You're welcome. Wafers should not be under baked or else they will not be crispy. Make sure to store the cake in the freezer to maintain its crispiness.

Reply
Mary Navarro-Perkins
11/21/2020 10:05:55 am

They were crispy but my base was like a merengue cookie. Gotta try to make it again. Thanks for your response😊

sheng
12/11/2020 08:23:58 am

hi wat if wala po margarine?pwd po butter n lng lahat gamitin?

Reply
Janette
12/13/2020 04:28:25 pm

Yes, you can. Mas lang masarap kasi pag may margarine.

Reply
Jhoy
12/17/2020 09:25:02 pm

Hello. Pwede pong hindi sabay sabay ibake yung meringue? Hindi po kasi kasya sa oven ng minsanan.

Reply
Janette
1/2/2021 12:14:18 pm

Yes kahit hindi.

Reply
NAOMIP
3/8/2021 12:58:47 am

Please send me Strawberry Cake Recipe. I plan to use Strawberry syrup instead of real strawberries. Thank you very much.

Reply
Yna link
3/21/2021 07:06:40 pm

Hi! I made this recipe and came out 6 disc only and the size is same 6 inch. Manipis Lang po ba dapat. Pero masarap po sya. Madali lng din pong gawin Kahit tricky ung pagawa ng meringue. I will make it again and hopefully 2 cake na po magawa ko next time. Thanks and regards po!

Reply
Janette
3/23/2021 11:20:15 am

Hi. If you watched my video, you will see ang nipis sya. You can always scrape it off naman kung masyadong makapal.

Reply
Jannah link
4/20/2021 03:37:12 am

Hello po, kung sa margarine po pwede po bang gamitin ang "Star margarine"??at sa cashew nuts pwede po ba yung sa chichiria na "Happy"??

Reply
Janette
4/25/2021 06:16:27 pm

Yes for star margarine. for the star happy hindi ako familiar sa kanya but as long as toasted cashews yun ang gamitin mo para masarap.

Reply
Arlene navarro
5/9/2021 11:05:09 am

Hi, I tried following your recipe but wen I did d egg yolk part, the egg yolk mixture didn't mix well with d butter..it looked "cortado"-separated. What have gone wrong?what can I do to fix it?

Reply
Janette
5/14/2021 09:06:56 am

Hi. I am not sure what happened but many have already tried this recipe. Egg yolk didn't mix well with the butter... could be because the mixture is still hot or the butter is melted instead of softened.

Reply
Weng
11/12/2021 11:55:40 am

Hi can i use walnuts?

Reply
Janette
11/19/2021 11:09:25 am

Taste will be different if you use walnuts. I highly suggest to use cashews.

Reply
Jen
12/13/2021 01:50:20 am

Hello po. Can I bake all 12 discs together, first set of 6 at the top and the second set of 6 at the bottom or should be separate? Thank you po. 🙂

Reply
Janette
12/16/2021 04:57:13 pm

Yes but I really don't suggest as you may need to rotate the pans for even baking.

Reply
Rommel
1/14/2022 12:54:26 am

May ibang paraan po ba na mailuto yung meringue kung wala pong oven?

Reply
Janette
1/20/2022 08:38:44 pm

Not sure if improvised oven will work (kawali with rack) but the issue is it's too small and will take forever to bake all of them.

Reply
Cecilia
9/11/2022 11:28:16 pm

Can I confirm the amount of sugar at 2/3cup (133gm) is correct for 9 whites, as the approx ratio for white to sugar is 1egg white to 50g sugar for most recipes? I actually preferred your recipe as it has much less sugar. Also are u using fan mode or top&bottom heat only? Hope to hear from us soon as would like to try tomorrow. Tk u!

Reply



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