By the time this posts, I will be sitting in my mothers living room in New York for my annual Christmas pilgrimage back home. Since it is late at night and I just remembered I need to type this up (and I’m tired and stressed), this will probably end up a little clumsy, so please forgive me.
This months Bakers Challenge was brought to us by Catherine of Munchie Musings. She chose two Phillipino desserts to try. I wish I could say that I made both of them. But I didn’t. I have been baking cookies to put in the freezer for my better to eat and share while we are away. So please, go to her site and check out the other, very interesting dessert, which is called Bibinka.
The one that I made is a Sans Rival cake. “Sans rival” means “without rival” and any Filipino will argue with you that this is true. Although it’s one of the most popular desserts in the Philippines, its origins are certainly French. In the 1920’s to 30’s there were many Filipinos who went abroad to study. A good number went to France and learned many French cooking techniques which they then brought home. A Sans Rival is made with layers of dacquoise, typically using crushed cashews, with very rich French buttercream frosting. The dacquoise is allowed to bake and dry to a crispy layer so that there is the crunch of pastry and nuts with the buttery, silky frosting.
For my version, I made an almond chocolate meringue with a coffee buttercream. Not very imaginative but really decadent and delicious. I will, without a doubt, be making again in the next few weeks. Maybe even for Christmas dessert. It was that good. And easy (ish). You can make this any shape and size you want; I chose cut the meringue recipe in half and made small circles. the end result was individual sized portions. I also made a slightly (4 inch) larger one and it is safely nestled in the freezer for him to eat when he chooses.
SANS RIVAL 
Ingredients (FULL RECIPE):
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa
2 cups (480 ml) (240 gm) (8½ oz) toasted, slice almonds (grind 1 1/2 cups and save 1/2 cup sliced for decoration)
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.
1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high-speed until stiff shiny peaks form. (about 7-10 mins.)
Fold in cocoa powder and finely ground nuts (1 1/2 cups) Remember, the sliced nuts are for decorating the finished cake.
5. Divide meringue into four equal parts. Spread in pans,evenly to the edges, or like I did,and draw templates on the underside of a piece of parchment paper so you can do whatever size you choose. If doing batches, use fresh parchment paper and cooled pans for each batch.
6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.
7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
French Buttercream:
Ingredients
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like
Directions:
1. Put the egg yolks in a mixing bowl. Beat at high-speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a
thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of
buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.
Refrigerate until ready to serve. It is easier to cut cold. May freeze.
Crumbs of Love 