SANS RIVAL RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Prepare four 9-inch pans by greasing them and adding parchment paper to them. Set aside.
- In a bowl, whip the egg whites until they become frothy. Add in the cream of tartar and continue to beat. Gradually (1 to 2 tablespoons at a time) add in the sugar and continue to beat until all of the sugar is incorporated and the egg whites are shiny and form stiff peaks.
- Fold in the 1 cup of finely ground cashews and divide the meringue into the 4 pans equally. Bake in the oven for 30 minutes or until golden brown (mine were done after about 23 minutes).
- While the meringues are still warm, remove them from the pans and parchment paper because the paper can be more difficult to remove once cooled.
- When the meringues are fully cooled, line them up on top of one another to trim the edges evenly. Set aside.
- Meanwhile, prepare the French buttercream. Beat the egg yolks until they thicken and double in volume.
- Heat the sugar and water until the mixture reaches 235 degrees F (or thread stage). Keeping the mixer on high, slowly pour in the sugar mixture to the egg yolks.
- Be sure to continuously beat so that the egg yolks do not cook and be careful not to burn yourself as well. I had to make Dave come and help me during this stage (he held the mixer while I poured the sugar in).
- Once the sugar mixture is completely incorporated, continue beating on high speed for about 15 minutes, or until the mixture has reached room temperature.
- Then, keeping the mixer on high, beat in the butter one tablespoon at a time until all of the butter in mixed in. Add in the flavoring of your choice and let set in the refrigerator for at least 1 hour.
- To assemble, place a meringue layer down on a plate or cake board and spread a thin layer of buttercream on top. Add a second meringue layer on top of that and repeat until all of the layers are stacked and lightly frosted.
- Finish by frosting the sides and top of the cake and by adding the rest of the chopped cashews around the sides for decoration.
- Slice, serve, and enjoy!
SANS RIVAL
Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!
Provided by MINKCHAN
Categories World Cuisine Recipes Asian
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
- Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
- To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
- Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
- On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 41.3 g, Cholesterol 143.1 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.8 g, SaturatedFat 12.6 g, Sodium 286.9 mg, Sugar 34.6 g
SANS RIVAL
Adapted from Nora Daza's Let's Cook with Nora cookbook, the basic sans rival recipe consists of three cashew nut meringue layers and a rum-flavored French buttercream. Chopped cashew nuts are sprinkled on top of the assembled cake but are not added to the cream, as in some recipe versions of this dessert.
Provided by TasteAtlas
Categories Cake
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the meringue, start by beating the egg whites until soft peaks form, then gradually add the sugar, and after each addition, beat well to incorporate. Now, beat the egg whites until they become very stiff. Finally, fold in the cashew nuts and vanilla.
- Thinly spread the meringue on three greased and floured 18x15-inch (45x38 cm) baking trays. Bake in a 300°F (150°C) oven for 20 minutes or until golden brown. While still hot, transfer the meringues out of the baking sheets on a flat surface to cool.
- For the French buttercream, first, boil the sugar and water until a syrup-like consistency, and separately, beat the egg yolks well until thick.
- Pour the still-hot sugar syrup in thin streams into a bowl with egg yolks while beating continuously, and then leave to cool.
- Cream the butter and add the egg yolk mixture and rum; mix until well blended.
- Assemble the cake by coating each meringue layer with cream and then stacking them. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.
SANS RIVAL RECIPE
Sans Rival, a famous Filipino cake is a layered dessert that intersperses cashew meringue with French buttercream. This rich and decadent dessert, perfect for any occasion, comes together quickly and disappears just as fast. An impressive dessert requiring minimal effort, take a sweet journey to "the Pearl of the Oriental Seas."
Provided by Authentic Food Quest
Categories Recipes
Time 13h50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 320 °F / 160 °C. Prepare two or three baking sheets, lined with wax paper. Depending on the size of each tray, draw five circles about five to six inches in diameter on the paper as a guide.
- Using an electric mixer, beat egg whites until stiff peaks form. When firm, add sugar and cream of tartar. Continue beating for about three more minutes.
- Remove the bowl from the mixer, and add the wheat flour and cashew flour little by little. Using a rubber spatula, mix well making enveloping movements. Make sure to remove all lumps.
- Put the meringue into a piping bag without a nozzle. Spiral meringue over the circles previously drawn on the parchment paper. Repeat this process until you have about five or six circles of meringue.
- Bake the trays of meringue in a preheated oven for about thirty minutes until the meringue layers are light golden brown in color, slightly toasted and dry to the touch. Allow the meringue to cool completely.
- While the meringue layers are cooling, start preparing the French buttercream. Add softened butter to a mixing bowl. Using an electric mixer on low speed, soften the butter for about five minutes until the butter turns smooth and slightly white.
- Gently fold in the beaten egg yolks, and continue beating for at least five more minutes.
- Now, put the sugar and water in a small saucepan. Place it on the stove over high heat, and let it cook to softball stage for about five minutes, until you get a thick syrup. Add the vanilla extract and turn off the stove.
- Slowly add the hot sugar syrup into the butter while beating. Keep beating until the softened butter, egg yolks and sugar syrup mixture has completely cooled. Then, place the buttercream inside a piping bag to make decorating the Sans Rival easier.
- To assemble the Sans Rival cake, put a layer of meringue on a serving tray. Then, using the pastry bag, cover the surface of the meringue with the French buttercream until it has a uniform texture. Add some ground cashew nuts as a filling, and put a layer of the meringue again. Repeat these steps until the cashew meringue layers are finished.
- Finally, level the Sans Rival cake and make sure that all the layers are aligned. With the remaining buttercream, decorate the Sans Rival cake to your liking. You can place toasted cashews on the sides and top the cake with more cashew chunks. After decorating your sweet treat, place the Sans Rival cake in the fridge and let it rest for at least twelve hours before serving.
- Before eating the Sans Rival cake, remove it from the fridge and let it come room temperature before serving.
Nutrition Facts : Calories 744 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 235 milligrams cholesterol, Fat 47 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 45 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHOCOLATE-ALMOND SANS RIVAL CAKE
Several layers of crispy dacquoise (meringue) and buttercream. Absolutely delicious, gourmet, and gluten-free! Decorate with almonds and raspberries.
Provided by foolwithflour
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line four 9x9-inch cake pans with parchment paper. Butter and flour the sides of the pans thoroughly.
- Beat egg whites in a large glass mixing bowl until foamy, about 2 minutes. Sprinkle with cream of tartar. Gradually add sugar, a few tablespoons at a time. Continue mixing until stiff, shiny peaks form, 7 to 10 minutes.
- Fold in almonds and cocoa. Divide meringue evenly into the four pans and spread to touch the edges.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove meringue from the pans and peel of parchment paper while still hot.
- Beat egg yolks on high speed until they double in size and are lemon yellow.
- Combine 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 degrees F/112 degrees C (or thread stage).
- With the mixer on high speed, 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 at room temperature, about 15 minutes. Beat in the soft, room temperature butter, 1 tablespoon at a time, on high speed. Add melted chocolate and almond extract.
- Refrigerate for at least 1 hour. Whip smooth before use.
- Assembly: 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.
Nutrition Facts : Calories 646.1 calories, Carbohydrate 60.3 g, Cholesterol 204.3 mg, Fat 43 g, Fiber 3.4 g, Protein 11 g, SaturatedFat 21.4 g, Sodium 79.3 mg, Sugar 55 g
SANS RIVAL
Make and share this Sans Rival recipe from Food.com.
Provided by xo Irene
Categories Dessert
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour three inverted 18" x 15" cookie sheets and set aside.
- To make the meringue, beat egg whites until soft peaks are formed.
- Gradually add the sugar, beating well after each addition.
- Continue beating until egg whites are very stiff.
- Fold in cashew nuts and vanilla.
- Spread thinly in prepared pans.
- Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
- Cut wafers down the center if desired.
- Loosen and slide wafers to a flat surface and cool.
- To make the frosting, boil sugar and water until it spins a thread.
- Meanwhile, beat egg yolks until thick.
- Pour syrup into eggyolks in thin streams while beating.
- Cool the eggyolk mixture.
- Cream in the butter.
- Blend in the rum.
- To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
- Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
- Served chilled.
More about "sans rival recipes"
SANS RIVAL - KAWALING PINOY
From kawalingpinoy.com
Ratings 26Calories 416 per servingCategory Baked Goods, Dessert
- In a medium saucepan, combine the sugar and water and stir. Let the mixture boil over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.
- On a serving platter, place one meringue layer. Spread a thin layer of buttercream over the surface of the meringue and sprinkle with some of the chopped cashews.
LAYER CASHEW CAKE SANS RIVAL – BAKING LIKE A CHEF
From bakinglikeachef.com
HOW TO MAKE THE BEST SANS RIVAL CAKE - THE UNLIKELY BAKER
From theunlikelybaker.com
SANS RIVAL RECIPE | YUMMY.PH
From yummy.ph
LOOK: SANS RIVAL RECIPE FROM GOLDILOCKS BAKEBOOK
From usa.inquirer.net
LE GATEAU SANS RIVAL (MRS. GALANG'S KITCHEN S1 EP13)
From youtube.com
SANS RIVAL CAKE {PISTACHIO & ALMONDS} - PASSIONATE …
From passionateaboutbaking.com
BEST SANS RIVAL RECIPE - HOW TO MAKE FILIPINO …
From food52.com
SANS RIVAL RECIPE
From pinoyrecipe.net
SANS RIVAL CUPCAKES - HOME FOODIE
From homefoodie.com
SANS RIVAL CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
HOW TO MAKE SANS RIVAL SUPER DELICIOUS - YUMMY.PH
From yummy.ph
SANS RIVAL — SWEDISH ALMOND PRALINE CAKE – SWEDISH SPOON
From swedishspoon.com
SANS RIVAL - LATEST RECIPES
From latestrecipes.net
SANS RIVAL IS A FILIPINO CAKE WITHOUT RIVAL! - BELLY RUMBLES
From bellyrumbles.com
SYLVANAS + SANS RIVAL RECIPE – ALLY BAKES
From allybakes.ca
SANS-RIVAL RECIPES | RECIPELAND
From recipeland.com
HOW TO MAKE EASY SANS RIVAL CAKE - KFC RECIPE
From kfcrecipe.com
SANS RIVAL - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
SANS RIVAL (FILIPINO CASHEW CAKE) RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE THE DELECTABLE FILIPINO SANS RIVAL - A YELLOW BOWL
From ayellowbowl.com
SANS RIVAL CAKE - COOKING WITH KURT
From cookingwithkurt.com
SANS RIVAL (CAKE WITHOUT A RIVAL) RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FILIPINO SANS RIVAL RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
SANS RIVAL RECIPE, FILIPINO RECIPES
From filipinorecipes.org
PERFECT SANS RIVAL RECIPE - YOUTUBE
From youtube.com
SANS RIVAL - ANG SARAP
From angsarap.net
SANS RIVAL CUPCAKE - BAKED HAPPY
From bakedhappy.net
SANS RIVAL RECIPE NORA DAZA, FCCMANSFIELD.ORG
From fccmansfield.org
SANS RIVAL MACARON RECIPE - REZEL KEALOHA
From rezelkealoha.com
GET YOUR SUGAR RUSH WITH THIS FILIPINO SANS RIVAL LAYERED CAKE RECIPE
From bitemybun.com
PISTACHIO SANS RIVAL – BAKING LIKE A CHEF
From bakinglikeachef.com
PISTACHIO AND MANGO SANS RIVAL RECIPE | BON APPéTIT
From bonappetit.com
SANS RIVAL CAKE, THE QUEEN OF PHILIPPINE CAKES - MAMA LOLA COOKS
From mamalolacooks.com
SANS RIVAL (LAYERED CASHEW MERINGUE CAKE) RECIPE | AMIABLE FOODS
From amiablefoods.com
NO BAKE GRAHAM SANS RIVAL -SWEET DELICIOUS AND EASY-YUMMY …
From yummykitchentv.com
LAYER CASHEW CAKE SANS RIVAL [VIDEO] | RECIPE [VIDEO] | SANS RIVAL …
From pinterest.ca
NO-BAKE SANS RIVAL - YUMMY KITCHEN
From yummykitchentv.com
SANS RIVAL RECIPE | PANLASANG PINOY RECIPES™ | RECIPE | SANS RIVAL ...
From pinterest.ca
SANS RIVAL (CASHEW MERINGUE CAKE) - SALU SALO RECIPES
From salu-salo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #for-large-groups #desserts #asian #cakes #filipino #taste-mood #sweet #number-of-servings #4-hours-or-less
You'll also love