Sans Rival is a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. This is one of the most popular desserts in the Philippines but you might be wondering why it has a French name? “Sans rival” or “without rival” in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home, one of the techniques was making Dacquoise. Sans Rival originated from Dacquoise in fact it shares a lot of similarity but due to availability of some ingredients local produce was used like cashews.
Anyways I made this special cake today because this is the day when Ang Sarap officially started, 3 years and 740 recipes later were still alive and kicking thanks to you guys who supported this blog, without you Ang Sarap will not be like what it is today.
- 8 egg whites
- 1 cup white sugar
- ¾ teaspoon cream of tartar
- 1½ cups toasted cashews, chopped
- 320g butter, softened
- 8 egg yolks
- 1¼ cup white sugar
- ⅔ cup water
- 4 tsp rum
- 2 cups toasted cashews, chopped
- In a mixing bowl add egg whites and beat until foamy. Add cream of tartar and gradually add sugar, continue beating until it forms stiff peaks.
- Fold in the cashew nuts.
- Prepare 3 round pans (9 in) and line them with baking paper. Divide meringue equally into the pan then bake in a 160C preheated oven for 35-40 minutes or until top is light golden brown. Once time is up turn heat off then leave meringue in the oven to dry it out, if you want a chewy texture you can leave it in the oven for 30 minutes but if you want it crunchy leave it in the oven for 2 hours, do not open the oven door.
- In a large bowl cream butter using a hand mixer until light and fluffy.
- In another bowl beat egg yolks until light in colour.
- In a saucepan add sugar and water, place it in stove top and bring it to a boil, continue to boil until it becomes thick like a syrup. You can also test it by dropping a small amount of the sugar mixture in a cold water it should form into a soft solid drop.
- Back to your egg yolks, beat them in high speed while pouring a very thin thread of the sugar mixture.
- Add the butter and rum while beating in high speed. This stage your Buttercream might be a bit runny, if that’s the case refrigerate until it hardens but still easily spread.
- Remove meringue in the oven then place them into a cake stand. Place one meringue in the bottom then spread a layer of butter cream on top, sprinkle ¼ cup of chopped cashews on top. Place another layer on top and repeat with the remaining meringue until all layers is used.
- Cover everything with the buttercream, smooth sides with spatula then sprinkle the remaining cashews.
- Freeze for at least 4 hours before serving. Don’t worry the cake will not harden.