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Recipe for Sansrival or Sans Rival – Buttery, Nutty Filipino Dessert

Updated on September 27, 2012
Sans Rival - Sinful yet Heavenly Filipino Dessert
Sans Rival - Sinful yet Heavenly Filipino Dessert | Source
Meringues - Ingredients for Sans Rival
Meringues - Ingredients for Sans Rival | Source

A Philippine dessert that indeed has no rival is sans rival, a sweet Filipino treat that is buttery in taste, nutty in texture, and ultra rich in flavor.

This 100% Filipino dessert arguably has French origin, with some people saying that it may have come from the French dacquoise.

Still, the preparation and the overall taste of this well-loved dessert from the Philippines is genuinely Filipino.

Among all Filipino desserts, sans rival is perhaps one of the most difficult to make, requiring expert touch and care.

Thus, many Pinoys would rather buy it from their trusted restaurants or bakeshops.

Still, some take the time to make sans rival during special occasions like birthdays, baptisms, feasts, graduations, or the yuletide season.

The effort in making this dessert is very much well worth the taste.

One would be rewarded with alternating layers of crusty meringue, rich buttercream, and brittle nuts that may be sinful but certainly heavenly.

Below is a recipe for making the Philippine sans rival, the soft, rich, and crunchy Filipino dessert of meringue and cream.

Ingredients for Sans Rival

Meringue

  • all-purpose flour – 1 cup
  • cashew nuts – 1 cup; chopped
  • cream of tartar – 1 teaspoon
  • egg whites – 1 cup
  • white sugar – 1 cup

Buttercream

  • butter – 1 cup
  • cream of tartar – 1 teaspoon
  • egg yolks – 8
  • water – 1 cup
  • white sugar – 1 cup

Garnishing

  • cashew nuts or your preferred nuts – 1 cup; chopped

Sans Rival Recipe

Prepare three baking pans measuring about 8”x12”.

Line the baking pans with aluminum foil with the glossy side down.

Set the baking pans aside.

Meringue Layer

Beat the egg whites.

Add in cream of tartar and mix until frothy.

Add in white sugar.

Beat the mixture until stiff and a little moist.

Add in flour and cashews.

Spread the mixture in the baking pans.

Bake for 50 minutes in the oven within 300 degrees Fahrenheit heat.

Let cool.

Buttercream Filling

Mix water, white sugar, and cream of tartar.

Cook and leave syrup for a while.

Beat egg yolks until thick and yellow.

Add in syrup to egg yolks.

Chill beaten egg yolks with syrup.

Cream the butter until fluffy.

Add chilled egg yolks with butter.

Mix everything thoroughly.

Putting Together Sans Rival

Line a plate with a layer of meringue.

Remove the aluminum foil.

Spread buttercream filling onto the meringue layer.

Garnish with chopped cashew nuts.

Alternate meringue layer, buttercream filling, and garnishing.

Top everything with buttercream filling and nuts.

Freeze until firm.

Enjoy eating your homemade sans rival, the velvety and nutty Filipino dessert!

Copyright © 2012 Kerlyn Bautista

All Rights Reserved

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    • profile image

      john 4 years ago

      what is a cup of egg whites how many eggs is that ?

    • Hui (蕙) profile image

      Hui (蕙) 5 years ago

      Feels delicious, and the ingredients are not difficult. I'll try it.