Mastering the Classic Sans Rival Recipe A Guide to This Irresistible Filipino Dessert

Sans Rival is a rich, layered Filipino dessert known for its decadent combination of buttercream, cashews, and crisp meringue. Each layer of Sans Rival consists of crunchy cashew meringue, which is baked until golden and crisp. The meringue layers are creamy French buttercream and sprinkled generously with chopped cashews. This combination of crunchy, nutty, and creamy elements creates a truly indulgent experience with every bite.

Making Sans Rival requires patience and attention to detail, as each component needs to be prepared precisely to achieve the right texture and flavor. The meringue layers must be baked slowly at a low temperature to achieve the perfect crunch without burning, while the buttercream must be whipped to smooth perfection for a rich, velvety texture. Once assembled, Sans Rival is chilled in the refrigerator, allowing the flavors to meld together and the dessert to hold its shape. The final result is a layered cake that’s both light in appearance and bold in flavor.

Sans Rival Recipe by Kulinarya

• Ingredients: Serve 8(2 x 3 inch serving pieces)
• 1 ¾ cups butter
• Flour, for dusting
• 2 cups cashew nuts
• 11 eggs
• 1 cup sugar
• ½ tsp vanilla
• 1/3 cup sugar

Preparation:

• Preheat the oven to 180C.
• Soften ¼ cup butter for greasing. Cut the remaining 1 ½ cups into cubes at room temperature. Set the butter cubes aside.
• With the softened butter, grease three 9 x 13 in baking trays. Line the trays with the wax paper. Grease and then flour the paper.
• Divide the cashews into two portions. Chop half finely. Chop the other half coarsely. Divide the coarsely chopped cashews into 6 portion.
• Separate the yolks and whites of 8 eggs. Use only the whites. Reserve the yolks for another recipe such as buko fruit salad.
• Beat egg whites until fine bubbles form. Add 1 cup sugar gradually. Beat until stiff. Fold in the finely chopped nuts. Add the vanilla.
• Divide the egg with mixture among the three trays. Spread the mixture thinly.

Cooking:

• Bake the trays of egg white until lightly brown. This will take about 25 to 30 minutes.
• When each meringue is done, remove immediately from the tray. Cool on wire racks
• Meanwhile, in a pot, dissolve 1/3 cup sugar in ¼ cup water and cook until a threadlike consistency is archived. Make sure the sides of the pot are clean and free from any sugar to avoid crystallization.
• While the sugar is cooking, beat the remaining 3 eggs until fronthy.
• When the sugar is done, pour gradually into the eggs and beat until smooth.
• Add the butter cubes and beat until creamy and smooth. Divide the butter cream mixture into 6 equal portion. End.