Without rival!!
Is it French dessert or not? Definitely not. Sans rival may have a french name but this gorgeous layers of meringue is 100% Filipino invention. Whether you agree or you don’t there is one thing that we will all agree at: is that this dessert is 100% delicious!
Ingredients:
3 egg whites
200 g of icing sugar
125 g of almond meal
* You can find them in baking & pattisserie specialty stores. But the cheapest is to buy them at a Chinese grocery in Quiapo supplying all small bakeries and restaurants in Manila.
6 egg yolks
200 g of sugar
1 cup of water
200 g of butter
1 teasespoon of instant coffee
1 tablespoon of water
100 g of almonds chopped (you can replace this with cashew nuts or peanuts) they should be unsalted
Procedure:
Start by preparing the meringue:whisk the egg whites with an electric mixer until they become stiff. Continue beating and add little by little the icing sugar. You will notice that it will become brighter and brilliant. Add delicately the almond meal. Be sure that they are mixed evenly. In a flat baking dish put your parchment paper. Spread over your meringue mixture. Be sure to spread them evenly not too thick not to thin. About 1.5 cm thickness. Bake this in a preheated oven for about ten minutes at 150° celsius. Do this procedure about five times or until your meringue mixture is done. You will have approximately five or six layers of cooked meringué. Do not peel off your meringue right away. Wait that they cooled down before doing. You can eighter spray water on the surface of the baking dish and put back on the top the parchment paper after baking to help in cooling it down.
Preparing the mocca creme: Dissolve the coffee in one tablespoon of water. In a saucepan melt the 200 g of sugar with one cup of water over medium fire. As soon as the mixture thickens and become like a syrup turn off the fire. Be careful you are not making a caramel so be sure that the color of your syrup remains colorless. Cream the egg yolks with the help of an electric beater and pour little by little the sugar syrup. Continue beating then add the butter and the coffee. This will be your mocca creme.
Assembling: Spread over each layer of meringue with the mocca cream and sprinkle over with chopped almonds or any nuts. Put the second layer of meringue on the top and spread the mocca creme. Sprinkle again the top with your nuts. Repeat this procedure until you come up with layers of meringue. Pour over the rest of the creme and try to spread over evenly on all sides. Better to do this in a cold aread for the butter will melt down with high temperature. Try to use a clean and smooth spatula to help you in doing this. Sprinkle evenly on the top and on the sides the rest of the chopped nuts remaining. Refrigerate. Best eaten cold. You can use a hot knife to cut it.
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Tagged: almonds, butter, cashew nuts, coffee, eggs, mocca creme, pattisserie, peanuts, sans rival, sugar
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Just asking, when substituting for cashews, should raw cashews suffice? Or should I toast them first?
Anyways, I believe the cashew-Sans Rival would be more on the Filipino invention rather than with the almond-Sans Rival. This cake is actually French in origin, and would be categorize under Dacquoise cakes. French makes their Meringue Japonais (Meringue with nuts) with Almonds and/or blanched hazelnuts. That makes our traditional cashew Dacquoise with French Buttercream, aka Le gateau Sans Rival, stand out as a Filipino dish.