How to Make Sans Rival - A Step-by-Step Guide

Sans Rival, a Filipino dessert that translates to "without rival" in English, is a decadent and rich pastry that is sure to impress anyone who tries it. This luscious dessert is made with layers of meringue, buttercream, and chopped nuts, creating a unique and delightful texture and flavor combination. Sans Rival is a beloved treat in the Philippines and is often served during special occasions and celebrations.

The origin of Sans Rival can be traced back to the French influence in Fi...

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Ingredients

  • 12 egg whites
  • 2 cups white sugar
  • 1 teaspoon cream of tartar
  • 2 cups chopped cashews, toasted
  • 1 pound butter, softened
  • 12 egg yolks
  • 2 cups white sugar
  • 1 cup water
  • 2 tablespoons dark rum
  • 2 cups chopped cashews, toasted

Information

  • Prep Time: 2 hrs
  • Cook Time: 45 mins
  • Additional Time: 1 hr
  • Total Time: 3 hrs 45 mins
  • Servings: 24
  • Yield: 24 servings

  • 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

    433 cal.

    • Total Fat: 28g
    • Saturated Fat: 13g
    • Cholesterol: 143mg
    • Sodium: 287mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 7g
    • Calcium: 27mg
    • Iron: 2mg
    • Potassium: 191mg