Sans Rival Recipe

December 3, 2012 by pingskie 7 Comments

1 Shares

How to cook Sans Rival Recipe.

Sans Rival Cake Recipe. Sans Rival is also known as “Butter Cashew Layered Meringue Cake” is a popular dessert in the Philippines. Sans Rival are layered meringue wafers, with butter cream frosting and cashew nuts. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A crunchy and creamy, mouth-watering goodness in every bite, what a delightful treat to share and enjoy.

Sans Rival Ingredients:

Meringue Wafer:

10 egg whites
1 tsp. cream of tartar
1 c. sugar
1½ cups cashew nuts, finely chopped
1 tsp. vanilla

Butter Cream Filling:

6 eggs yolks
1 cup sugar
1/4 cup water
1 cup butter
1½ tsp. vanilla
½ cup cashew nuts, roughly chopped for toppings

Cooking Procedure:

Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make and set aside. Beat egg whites until soft peaks formed. Add cream of tartar and beat, gradually add the sugar, beating well after each addition. Continue beating until egg whites are very stiff. Fold in vanilla extract and cashew nuts. Divide in 3 or 5 portions and spread in prepared pans. Bake at 300F for 30 minutes or until golden brown. Remove from the oven and let it cool just enough to handle. Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.

Prepare fillings: In a bowl beat egg yolks until thick. In another bowl cream the butter and add the vanilla, then set aside. Boil sugar and water until it spins a thread. Place the bowl of an egg mixture over a bowl of cold water. Pour hot syrup to the egg yolks in thin streams while beating (this method will prevent egg yolk from curdling). Whisk vigorously to incorporate and to cool down the egg mixture. Blend egg mixture into the butter and whisk well. Add and sieve only fine cashew nuts and reserve the remaining.

sans rival recipe prep3

sans rival recipe prep4

Assembly: Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue. Use the remaining cashew butter cream to frost all over meringue, sprinkle remaining nuts on top and coat all sides evenly. Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.

…..

My 5 layered Sans Rival . . . In this recipe my wafers are a bit gooey.

and my 3 Layered Sans Rival….. same recipe I used so my meringue wafers are thicker this time. And to make a crunchy meringue wafer just add more minutes until its completely golden brown …. (but NOT burnt, so keep an eye on it!)

So creamy and buttery goodness!!!

But I have a little confession for this 🙁 ……How wish I didn’t use all my cashew butter cream frosting on this. My layering is NOT EVEN and TOO MUCH butter, that I can’t even finish a slice of it. PLEASE spread frosting thinly like my 5 Layered Sans Rival. Any extra cashew frosting can be store in refrigerator and use for breads and etc. . .

Toasted Cashew Nuts . . . my kitchen smells really good!!!

Minatamis na Langka Recipe (Sweetened Jackfruit)

Graham Balls with Sprinkles

Polvoron Recipe

Pin1

1 Shares

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

« Strawberry Jelly Rolls Recipe

Fruity Chicken Salad Recipe »

Comments

Tonya

December 31, 2012 at 3:56 pm

Oh my! That looks delectable!

Reply
Elinor Semira

October 19, 2013 at 4:16 pm

i miss my tita lola abroad coz she used to do this for us when we were younger. i hope when she gets back here, she will make one again.

Reply
Leigh

December 28, 2013 at 2:00 am

Hi Ping! I am planning to make Sans Rival for New Year’s but my schedule won’t allow me to make the entire thing in one day, so I want to make the meringue wafers in advance. Will the meringue keep well in the refridgerator or should I store it in a pantry?

Reply
- pingskie
  
  December 28, 2013 at 4:42 am
  
  Hi Leigh, yes you can make the meringue in advance, as soon as your meringues have cooled completely, pack the meringues into an air-tight container and store in your pantry.
  
  Reply
lorrainne

December 14, 2014 at 10:13 am

Hello, Ping, your sans rival really looks so yummy…what kind of cashew should i use, plain or the one says in the packaging, roasted and salted? please message me asap coz i would like to do it this christmas 2014

Reply
- pingskie
  
  December 14, 2014 at 10:55 am
  
  Hi I used Growers roasted and salted cashews 🙂
  
  Reply
iva

April 18, 2015 at 10:16 pm

We are trying to make sansrival for a picnic tomorrow and we will be following your instructions. thank you for this. (from the photos, your sansrival looks delicious!!!) 🙂

Reply

Sans Rival Ingredients:

Cooking Procedure:

Related posts:

About pingskie

Please Subscribe to our Youtube Channel

Related Recipes:

Reader Interactions

Comments

Leave a Reply Cancel reply

Footer