Next heat the sugar and water, and boil until the mixture reaches 240 degree F. Start by beating the egg yolks for 5 minutes. The next step is to make the buttercream frosting. After removing the pans from the oven, immediately release the meringue shells from the pan and let them cool completely on a rack. Bake the meringue shells in a 300 degree F preheated oven for 35 minutes. Pour the batter into four 8-inch baking pans that have been greased, floured and lined with parchment papers. Gradually, add the sugar and beat until the mixture reaches medium peaks. In a separate bowl, mix together the egg whites and cream of tartar. To make this sans rival recipe, first make the cashew meringue shells by combining the ground and chopped roasted cashews, and the flour. Unsalted butter – adds flavor and texture to the buttercream frostingĭecoration: chopped roasted cashews HOW TO MAKE SANS RIVAL:.Vanilla extract – add flavor to the buttercream frosting.Egg yolks – add color and richness to the buttercream frosting.Sugar syrup: sugar and water – add sweetness to the buttercream frosting.Cream of tartar – stabilizes the egg whites.All-purpose flour – holds the ingredients together.Roasted cashews : ground and chopped – add flavor and crunchy texture to the meringue.I will definitely make this again and for sure it will be in our family’s list of favorite desserts. It is decadent, satisfying and absolutely delicious.Ī slice of this heavenly cake will satisfy any sweet tooth cravings you may have. I am very happy how the cake turned out and how my family enjoyed it. The cake is chilled overnight or longer so that the meringue shells have time to absorb the buttercream. The result is a beautiful and eye-catching cake. The top and sides of the cake are decorated with more of the buttercream and sprinkled with the chopped cashews. Sans rival is a popular Filipino cake made up of crispy and thin layers of cashew meringue shells separated by a thick buttercream and chopped cashews. ![]() The recipe I used and adapted was from the Goldilocks Bakebook I bought from one of my visits to the Philippines. At first, the idea of making the meringue seemed to be hard, but after going through the recipe many times, I decided to give it a try. The layered cake filled with cream cheese frosting reminded me of sans rival, a cake I used to have when I was in the Philippines. ![]() Set aside.Recently, our family tried a Russian honey cake that we enjoyed so much. Continue mixing until mixture is light in color and smooth in consistency. Reset mixer to low speed and add Sansrival syrup. Switch the mixer to medium speed and continue creaming until volume increases. Occasionally scrape the bottom and sides of the bowl. Cream butter at low speed until soft and blended. Place butter in a mixing bowl with a paddle attachment. Transfer the sansrival syrup to another container and then allow it to cool before to freezing and storing.īutter, unsalted (cubed and softened) – 1 ½ cup Mix until all of the syrup has been added. Reset mixer to low speed and gently pour the syrup over the beaten egg yolks. Remove pan from heat when the syrup reaches 240☏. When the syrup reaches 200° F, combine the egg yolks and vanilla extract in a mixing bowl with wire whip attachment. Set the saucepan over low fire and allow the syrup to cook to 240° F (soft ball stage). Set aside.Ĭombine water and sugar in a heavy bottom saucepan.Ĭlip a candy thermometer on the side of the saucepan. ![]() Peel off parchment paper from the bottom and allow to cool. When the meringue shells are baked, immediately invert to another parchment paper. Switch to high speed and continue beating the egg whites for approximately 4 minutes until medium peaks are formed.įold-in the flour mixture into the egg white mixture using the cut-and-fold method until all ingredients are well blended.Įqually distribute the mixture onto the prepared pans and spread evenly using a small offset spatula.īake the meringue in the center of the oven for 50 to 55 minutes or until dry. ![]() Mix at medium speed for 1 minute while gradually adding the sugar. Set aside.Ĭombine egg whites and cream of tartar in a mixing bowl with wire whip attachment. Line the bottom with parchment paper then set aside.Ĭombine the ground cashew, chopped cashew and all-purpose flour in a bowl. Lightly brush four – 8” round pans with shortening.
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