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
SANSRIVAL
Make and share this Sansrival recipe from Food.com.
Provided by Lyreen
Categories Frozen Desserts
Time 3h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350 degrees F. Line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper.
- Finely chop the cashew for the meringue.
- Beat the egg whites and cream of tartar on medium speed until foamy.
- Add the sugar. Beat until hard peaks.
- Fold in the cashew.
- Spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) Bake for 25mins or until golden brown. Let cool.
- Whip the butter until creamy.
- Beat egg yolks in a separate bowl.
- Boil sugar and water in a saucepan. Check the syrup consistency by pouring half a teaspoon of syrup into cold water. If the syrup forms a soft ball, the syrup is done. Be careful not to overcook it or it will crystalize.
- In a steady stream, pour the syrup into the egg yolks while beating at high speed.
- Fold in the whipped butter and cashew nuts.
- If using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. If using the round pans, simply remove parchment paper.
- Set aside 1/3 cup of the filling. Alternately layer the meringue and the remaining filling starting with meringue. Use the 1/3 cup to coat the sides. Pour excess on top.
- Cover the top and sides of the cake with the remaining nuts.
- Freeze for about an hour and let chill for about 2 hours before serving.
Nutrition Facts : Calories 402.7, Fat 29.3, SaturatedFat 12.8, Cholesterol 135.1, Sodium 304.7, Carbohydrate 31.1, Fiber 0.8, Sugar 23.7, Protein 7.1
SANSRIVAL GRAHAMS
Make and share this Sansrival Grahams recipe from Food.com.
Provided by kitinsoco
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- DO FILLING. Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.
- ASSEMBLE. Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread about 1/4 cup chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole Graham crackers. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
- COVER the top and sides with a thick layer of butter cream. Leave about 1/3 cup of butter cream for decoration. Cover with plastic wrap to hold.
- CHILL for 30 minutes. Turn loaf over and unwrap. Serve.
Nutrition Facts : Calories 335.8, Fat 25.6, SaturatedFat 10.2, Cholesterol 30.5, Sodium 299.7, Carbohydrate 26.4, Fiber 0.3, Sugar 21.1, Protein 1.4
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
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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.
SANS RIVAL RECIPE | YUMMY.PH
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- Preheat oven to 325°F. Invert 4 (8-inch) or 3 (9-inch) round baking pans. Grease and heavily flour the round surfaces.
- Make the wafer sheets: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition. Continue beating until stiff peaks form. Fold in cashew nuts and vanilla. Using a spatula, spread mixture thinly on prepared inverted pans. Bake for about 20 minutes or until golden brown. Using a spatula, carefully remove wafers from pans while hot. Transfer to a wire rack to cool.
- Make the filling: Boil sugar and 3 tablespoons water until it spins a thread or until temperature registers 230 to 235°F on a candy thermometer. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks until thick. Pour sugar syrup into egg yolks in a thin stream, beating continuously. Whip eggs until cool then turn speed to low. Add softened butter by the tablespoon. Increase speed to medium and whip until butter and egg mixture are well combined. Mix in rum.
- Place one wafer sheet on a cake board or cake plate. Spread filling on top. Top with cashew nuts. Continue layering with the rest of the wafer sheets. Cover the tops and sides of the wafer sheets with filling. Top with cashew nuts.
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