![]() Bring sugar mixture to a rapid boil ( threadlike consistency). Immediately remove baked meringue from the tray and cool on wire racks.Ĭombine water and sugar in a small saucepan, stirring gently with your finger to dissolve the sugar, make sure though that no sugar sticks to the side of the pan to avoid crystallization. Bake until lightly browned, about 25-30 minutes. Divide the egg white mixture (meringue) among the 3 trays, spreading it thinly and evenly. Stir in the vanilla extract and fold in the finely ground cashew nuts (one cup). In the bowl of your mixer, beat egg whites and a pinch of salt until frothy then gradually add 1 cup of sugar and continue beating until stiff but not dry. Ground one cup of cashew nuts finely then coarsely chop the other cup of cashew nuts and divide it into 6 portions. Grease three 9×13 baking trays with softened butter ( I use a paper napkin to make it easier to spread), line with tray with parchment paper then grease and flour the paper. Preheat oven to 350 F degrees or 180 C degrees. thanks!)īutter, about 3 tablespoons softened for greasing pan ( feel free to correct me if I made a mistake or omitted an ingredient/s. Note: I did not write the recipe word for word from the book, you will see minor changes or omitted parts- this is to make it easier for me to understand for future references. and here’s the ’s been chilled and sliced and ready to be eaten! Have ’s so yummy! □Īdapted from Kulinarya – A Guidebook to Philipine Cuisine and beat sugar and egg until it’s smooth then gradually add butter when the mixture has cooled, beat until smooth and creamy.and now my camera’s dead. Let’s jump to the buttercream…here’s the syrup – careful, it’s very hot!!Īdd the very hot syrup to the frothy eggs (or egg yolks).turn the speed of your mixer to high Pour into baking trays and spread thinly and evenly. I was only able to take a few photos…my camera’s battery ran out while making this cakeīeat egg whites and sugar until stiff, add ground cashew nuts I don’t know when I’ll be making this again but I’m glad that I made it already and it’s been crossed out from my list of must-try recipes. This cake is definitely for sharing, perfect for when you have guests or company. ![]() It’s a cashew meringue torte with several layers thin meringue cakes are layered with rich Mousseline buttercream and sprinkled with more cashews in between layers…ooooohhhh!! I remember this cake being so popular in the 80’s and it’s one of my family’s favorite cake from Goldilocks Bakeshop. So what is Sans Rival? I understand a tiny bit of French and I thinks it means without rival/competition, or in other words.a cake above the rest. So, I only made half the recipe ( Am I not the queen of halving recipes or what), and did a mixture of whole egg and yolks in the buttercream (the original recipe though uses all whole eggs but it’s such a waste not to use the egg yolks, at least some of it). That’s why I cheated a little here ( and that’s also why my cake is not as tall and elegant as it should have been, it’s supposed to have 12 layers) since the whole cake is just too much for 4 persons. What makes this cake so rich is the Mousseline buttercream, it has a total of 6 egg yolks in it and a cup of butter.yeah, it’s that rich. Kulinarya Cooking Club’s theme/challenge for this month is all about decadence. Their pleasant mild flavor and creamy texture add to this delicious and easy-to-make Sans Rival recipe.Finally, I have a reason to make this sinfully rich cake. This distinction has earned Palawan the title as the Cashew Capital of the Philippines.Ĭashews have many health benefits including fiber, protein and healthy fats. And, the province of Palawan accounts for more than 90% of the country’s cashew trees. Interestingly, the Philippines is one of the largest producers of cashews in the world. In the Philippines due to the availability of local ingredients, cashew nuts are used in the Sans Rival recipe. The dacquoise is made with layers of hazelnut and meringue and buttercream. ![]() Sans Rival shares many similarities with Dacquoise dessert, from the town of Dax in Southwestern France. As the story goes, many Filipinos went to study in France in the 1920s and 1930s.Īt that time, many acquired technical knowledge in the pastry area and they brought those techniques back home. The history of San Rival is French, but this dessert is unequivocally Filipino. Sans Rival shares many similarities with the Dacquoise dessert ![]()
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