Best 2 Sans Rival Recipes
**Sans Rival: A Filipino Layered Cake Symphony**
A symphony of textures and flavors, Sans Rival is a beloved Filipino dessert that showcases the country's rich culinary heritage. This stunning cake boasts a symphony of layers, each contributing a distinct element to the overall experience. From the delicate meringue base to the luscious buttercream filling and the nutty crunch of cashew meringue, Sans Rival is a delightful journey for the senses.
Our collection of Sans Rival recipes offers a range of variations, ensuring that there's a perfect Sans Rival for every palate and occasion. Whether you prefer the classic combination of meringue, buttercream, and cashews, or crave a more modern twist with flavors like chocolate, coffee, or fruit, we have you covered. Indulge in the velvety smoothness of our Classic Sans Rival, or try our innovative Chocolate Sans Rival for a decadent treat. For those seeking a gluten-free option, our Almond Sans Rival is a delightful alternative.
With step-by-step instructions and helpful tips, our Sans Rival recipes are designed to guide you through the process seamlessly. From whipping the egg whites to perfection to creating the perfect buttercream, we'll make sure your Sans Rival turns out flawless. So, get ready to embark on a culinary adventure as you discover the irresistible charm of this Filipino masterpiece.
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
Make and share this Sans Rival recipe from Food.com.
Provided by xo Irene
Categories Dessert
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour three inverted 18" x 15" cookie sheets and set aside.
- To make the meringue, beat egg whites until soft peaks are formed.
- Gradually add the sugar, beating well after each addition.
- Continue beating until egg whites are very stiff.
- Fold in cashew nuts and vanilla.
- Spread thinly in prepared pans.
- Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
- Cut wafers down the center if desired.
- Loosen and slide wafers to a flat surface and cool.
- To make the frosting, boil sugar and water until it spins a thread.
- Meanwhile, beat egg yolks until thick.
- Pour syrup into eggyolks in thin streams while beating.
- Cool the eggyolk mixture.
- Cream in the butter.
- Blend in the rum.
- To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
- Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
- Served chilled.
Tips:
- Use room temperature ingredients, as they will blend more easily and create a smoother batter.
- If you don't have a food processor, you can finely chop the nuts by hand using a sharp knife.
- Be careful not to overbeat the egg whites, as this will make them dry and brittle.
- Line the baking pan with parchment paper to prevent the meringue from sticking.
- Bake the meringue until it is golden brown and crispy.
- Allow the meringue to cool completely before filling it with the buttercream.
- Chill the sans rival for at least 30 minutes before serving, to allow the flavors to meld.
Conclusion:
Sans rival is a delicious and elegant dessert that is perfect for any special occasion. It is made with a layer of crispy meringue, a layer of rich buttercream, and a layer of chopped nuts. The combination of textures and flavors in this dessert is simply irresistible.
If you are looking for a dessert that is sure to impress your guests, then sans rival is the perfect choice. It is a classic dessert that has been enjoyed for centuries, and it is still just as popular today as it was when it was first created.
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