“Life is uncertain. Eat cake first.” Ernestine Ulmer
When they say butter makes things better, I never rival the thought. Even though I try and keep the butter under check most of the time, give me an utterly buttery challenge like this Filipino Sans Rival Cake, and I’m all game. This sort of indulgence can only be good indulgence, and of the unrivaled sorts!I happily got Novembers DB challenge moving pretty soon as it was a cake, and this is my birthday month. Time to lavish myself with love, I would have normally reached for my jar of coffee and immersed myself in a coffee cake. This time though it was reason enough to change my mind as I love the window on other food cultures, and a Filipino dessert was truly something intriguing.
Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.“Sans rival” means “without rival” and any Filipino will argue hat 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.
I absolutely love the idea of crisp meringue and have baked quite a few before … Apple Brown Sugar Meringue Pies, Strawberry Meringue Chocolate Layer Cake, Chocolate Pavlovas with Chocolate Mascarpone Mousse & Preserved Stone Fruit, Tropical Fruit Pavlova, Chocolate Meringue Strawberry Cream Slice, Chocolate Coffee Almond Meringue Cake … and now this challenge!A Sans Rival is traditionally made with cashews, and though I would have loved to go the cashew way, I had plenty of almonds and pistachios {my favourite nuts} on hand, so decided to use a combination of both. I also chose to stick to a non chocolate version, even though I was VERY tempted to make a chocolate buttercream.The dacquoise took the better part of the morning to make, what with laundry, kids at home and much more distraction than warranted, yet most of the hard work belonged to the oven. Did I tell you that parchment paper must be the best thing invented by man for bakers? I ALWAYS marvel at its properties, and of late, it is usually the only thing on my shopping list for folk visiting from overseas. It isn’t available locally here.This was an indulgent good cake and just seemed to get better with every nibble. The nutty meringue complimented the rich vanilla buttercream ever so beautifully and the meeting of textures was delicious. Once layered and rested overnight, the now slightly chewy meringue and the satiny vanilla buttercream created magic, the specks of vanilla adding to the beauty!
It was worth the effort and a wonderful birthday cake for me! We loved it and it got over pretty soon, despite the fact that it was rich and calorie laden! It was one of those cakes that must be made to experience the variety that the world of pastry and cakes might offer … a beautiful balance of taste and texture. It was a good birthday! The ‘not-so-terrible-anymore’ teen made me this beautiful picture as a gift, black and white in ink. She spent 3 days doing it, while the ‘now-beginning-to-get-terrible’ lad made me a ‘wired up‘ card, complete with a circuit and batteries, where the eyes lit up when you pressed the tongue, and wrote a little verse too! I gave myself a cookbook {read yet another cookbook} … One More Slice! I could do with one more slice of the Sans Rival now though … it was that good!
Sans Rival Cake is a traditional Filipino dessert. It has crisp layers of dacquoise {traditionally cashew} sandwiched with French buttercream.
Course Dessert
Cuisine Filipino
Keyword baking, cake
Servings 12people
Ingredients
Almond Pistachio Dacquoise
10large egg whitesroom temp
225gm white granulated sugar
1teaspooncream of tartar
190gm almonds
50gm pistachios
French Vanilla Buttercream
5large egg yolksroom temperature
225gm white granulated sugar
60mlwater
285gm unsalted butterroom temperature
1vanilla beanscraped
Instructions
Almond Pistachio Dacquoise
Preheat oven to moderate 160°C.
Draw 9″ circles on parchment paper.
In a really 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 nuts, reserving enough to use for decoration.
Divide meringue into four equal parts. Spread over the drawn out circles, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch. {I divided it oven 5 circles}
Bake in preheated oven for 30 minutes, or until golden brown.{Mine took almost 45-50 minutes as I baked 2 at a time} 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.
French Vanilla Buttercream
Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
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).
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.
Sans Rival 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. Refrigerate until ready to serve. It is easier to cut cold. {May freeze.}
Thank you Catherine for an outstanding daring challenge; it was a beautiful one, very fulfilling. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the gorgeous unrivaled cakes our other daring bakers have created!
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
View all posts by Deeba @ PAB
I knew you Sans Rival would be without “rival”! Amazing, as ever! I see you have just as talented children. For some reason I can’t see all the pics but I see the pen and ink drawing which is just fantastic! Happy birthday!
Wow, I learn something new today. I will have to ask my filipino colleague about this! Looking through the recipe, yes, it becomes familiar now. It has been awhile I made dacquoise – would love to give this a go… Oh, before I forget, many happy returns for your birthday, Deeba!
First of all, HAPPY BIRTHDAY, Deeba! Your kids are awesome, and your lady is an artist! The cake looks fantastic and your photos are stunning as always!
All the best to you, my friend!
Hugs and kisses,
Renata
This is indeed an unrivaled dessert but your version is even more magnificent! I’ve never attempted Sans Rival myself – I’ve been perfectly content enjoying (eating) what others have already perfected. 😎
Wow…I wasn’t sure I was even looking at a cake when I saw yours. So artistic! My heart would probably break having to cut into your cake for the first time, but the taste must have been divine. Mine used macadamia & cashew, but a pistachio/almond combination must have resulted in something incredibly fragrant and flavorful.
The cakes are exquisite…your pictures and baking get more and more lovely. However, my favourite things are the children’s cards – your daughter’s care and attention is touching.
What a beauty! I will never be able to bake something so gorgeous but If you keep something like this in front of me it’ll disappear in minutes!
You are so talented Deeba!
Aha! So this was the cake that replaced the coffee cake this birthday!! Looks real pretty and delicious Deeba..Loved your daughter’s picture, she is truly talented! Your son’s card is delightful, my son now finds greasy motors and circuits ‘amazingly beautiful’ these days!
I know you told me this made a lovely birthday cake and I now know why. Its so pretty. 🙂
Great birthday gifts. You should have the cards framed and mounted on the wall. So this where M’s talents lie. 🙂
I know you told me this made a good birthday cake and I can see why. Its so pretty too.
Lovely birthday gifts. You should have the cards framed and mounted on the wall. So this is where M’s talents lie. 🙂
Hi Deeba,
I absolutely love ur blog…and each of ur posts are one better than the other…
Loved this creation of urs…I couldnt make it this time…but for next DB challenge hopefully I’ll join in.
Simply loved ur kids gifts to u…marvelous!!
I’ve never heard of Sans Rival cake – but that name is so playful and appealing! As if to say… “yes, I’m THAT good! Just try me!”
We have plenty of Filipino bakeries here in Los Angeles – may have to try one out the next time my sweet tooth strikes!
As always, your photography is simply exquisite – as is your craftsmanship and artistry in preparing these delicious concoctions! I especially loved how you applied the pistachios around the perimeter of this cake. It looks so artfully haphazard and whimsical.
Happy birthday Deeba! Your cake looks so exquisite, shame I was so inundated with moving countries (!) and finally bought my oven just as the challenge is over:-( but you inspire me now to try this, just love the artistic flow in your household;-)
Happy Birthday, Deeba!
This is an amazing cake! It reminds me of a cake I used to have as a kid, that I was planning to make for Christmas this year. I think I will try your version.
P.s. your “not so terrible anymore” teen is “so talented already” – what a beautiful drawing!
Happy Birthday GF! So glad you had a wonderful day. You make the most beautiful cakes. I love your take on this challenge. I couldn’t agree more about parchment.
Such a beautiful and elegant dessert, perfect for a birthday! Seems like worth the effort. Never would have guessed it is a Filipino specialty! Great blog, very inspiring!
Birthday Greetings Deeba
The apple does not fall far from the tree! What an incredible pen and ink, that too for someone so young. You have passed on your creative genes I am happy to see.
I made this cake for New Year’s dinner – it was absolutely wonderful. I made some small changes, used walnuts in the meringues and added a little bit of orange essence to the cream. Next time I’ll make a little more cream :-).
Thanks for this great recipe (and for the others)!
Oh you are too kind! I will say yes if you agree to take the $$$, and can send me 2? Pretty please? Thank you!! Would you like basil seeds in return? My plant is seeding!!
HI, I’D LIKE TO ASK REGARDING the meringue layers. um how did you make them into a circle shape? did you use a ring mold to shape the meringue layers well? thanks in advance for your time in answering my question, love your baking site by the way 🙂
Hi Jubi, Thanks for your sweet mail. For the meringue layers I traced out circles onto the parchment paper, turned them upside down so that the lead doesn’t enter the food mix, and spread the batter with an offset spatula. Hope this helps!!
Hi! Thanks for posting, I love nice presentation as well. Lovely.
, I’d been trying to make one but didn’t work, but this time, I made it. But I have Problem with buttercream, why your frosting is white and mine is yellow?
Thank you. Keep posting.
I finally get to eat a slice of it, I made one yesterday. It didn’t turn out chewy, and it’s so sweet for me, maybe I can cut a bit on d sugar. I bake it for 40 mins, so maybe I need to keep it longer. Does it has to be kinda toasted when I take it off d oven?
Thank you
Absolutely stunning!
A fantastic cake! So pretty and really exquisite looking.
Cheers,
Rosa
This looks fantastic! I love meringue cakes like this – so delicious. I’ve never had the Filipino version, but the pistachios look amazing! 🙂
Looks so exotic and super delicious!
I knew you Sans Rival would be without “rival”! Amazing, as ever! I see you have just as talented children. For some reason I can’t see all the pics but I see the pen and ink drawing which is just fantastic! Happy birthday!
So lovely! Looks really delectable.
Oh my, this looks absolutely delicious. And I love your photography, it’s so beautiful. Great job!
Didn’t make this months challenge, no one to eat them. Your look so so beatuful.
Wow, I learn something new today. I will have to ask my filipino colleague about this! Looking through the recipe, yes, it becomes familiar now. It has been awhile I made dacquoise – would love to give this a go… Oh, before I forget, many happy returns for your birthday, Deeba!
First of all, HAPPY BIRTHDAY, Deeba! Your kids are awesome, and your lady is an artist! The cake looks fantastic and your photos are stunning as always!
All the best to you, my friend!
Hugs and kisses,
Renata
This is indeed an unrivaled dessert but your version is even more magnificent! I’ve never attempted Sans Rival myself – I’ve been perfectly content enjoying (eating) what others have already perfected. 😎
Looks fabulous and indeed an irresistible cake..
Your cake looks spectacular! What a perfect birthday cake. Happy Birthday, Deeba!
You did an amazing job with that, Deeba. And I love it frosted. The only other one I saw was not frosted. I think meringue cakes are divine!
Wow…I wasn’t sure I was even looking at a cake when I saw yours. So artistic! My heart would probably break having to cut into your cake for the first time, but the taste must have been divine. Mine used macadamia & cashew, but a pistachio/almond combination must have resulted in something incredibly fragrant and flavorful.
Your Sans Rival came out beautifully!!! Great job 🙂
Simply Beautiful!
Aha, so this was what replaced the coffee cake this birthday !!! Looks so very pretty Deeba, delicious too!
Your daughter’s painting is Wow, she is truly talented…Your son’s card makes me smile, my son finds greasy motors and circuits ‘awesome’ these days!
Yummy recipe! I would love to try this dessert… Thank you for sharing the step by step instructions clearly. Very nice presentation too…
The cakes are exquisite…your pictures and baking get more and more lovely. However, my favourite things are the children’s cards – your daughter’s care and attention is touching.
What a pretty cake–Love the specks of green pistachio! and vanilla seeds. And your daughter’s artwork is absolutely stunning, too!
What a beauty! I will never be able to bake something so gorgeous but If you keep something like this in front of me it’ll disappear in minutes!
You are so talented Deeba!
Deeba! This is like a piece of art! You never seize to amaze me with you incredible creations my dear friend!
Aha! So this was the cake that replaced the coffee cake this birthday!! Looks real pretty and delicious Deeba..Loved your daughter’s picture, she is truly talented! Your son’s card is delightful, my son now finds greasy motors and circuits ‘amazingly beautiful’ these days!
I know you told me this made a lovely birthday cake and I now know why. Its so pretty. 🙂
Great birthday gifts. You should have the cards framed and mounted on the wall. So this where M’s talents lie. 🙂
I know you told me this made a good birthday cake and I can see why. Its so pretty too.
Lovely birthday gifts. You should have the cards framed and mounted on the wall. So this is where M’s talents lie. 🙂
OMG!!! can a cake get any prettier than this??? I’m in love :0..ha ha.. God bless as you journey through another year. You are an inspiration Deeba
Looks great as always!! I’m always so inspired by your take on the DB challenges. 🙂
Hi Deeba,
I absolutely love ur blog…and each of ur posts are one better than the other…
Loved this creation of urs…I couldnt make it this time…but for next DB challenge hopefully I’ll join in.
Simply loved ur kids gifts to u…marvelous!!
Always waiting for more awesome recipes n clicks from u…
Regards,
Manju
http://manjuseatingdelights.blogspot.com
That looks beautiful.
The cake looks amazing, I think I might put this on our Christmas menu Happy birthday!
Another fabulous cake! Happy Birthday Deeba!
I’ve never heard of Sans Rival cake – but that name is so playful and appealing! As if to say… “yes, I’m THAT good! Just try me!”
We have plenty of Filipino bakeries here in Los Angeles – may have to try one out the next time my sweet tooth strikes!
As always, your photography is simply exquisite – as is your craftsmanship and artistry in preparing these delicious concoctions! I especially loved how you applied the pistachios around the perimeter of this cake. It looks so artfully haphazard and whimsical.
Happy birthday Deeba! Your cake looks so exquisite, shame I was so inundated with moving countries (!) and finally bought my oven just as the challenge is over:-( but you inspire me now to try this, just love the artistic flow in your household;-)
This sounds just as lovely as it looks!
Cate
WOW – what an amazing cake – never ever even heard of this. Looks amazing! Happy Birthday!!
Happy Birthday, Deeba!
This is an amazing cake! It reminds me of a cake I used to have as a kid, that I was planning to make for Christmas this year. I think I will try your version.
P.s. your “not so terrible anymore” teen is “so talented already” – what a beautiful drawing!
Many Happy Retuns Deeba!
The cake looks stunning, can I have a slice please?
Your daughter drew that? Wowsers, she has true talent!
Happy Birthday GF! So glad you had a wonderful day. You make the most beautiful cakes. I love your take on this challenge. I couldn’t agree more about parchment.
Such a beautiful and elegant dessert, perfect for a birthday! Seems like worth the effort. Never would have guessed it is a Filipino specialty! Great blog, very inspiring!
Preena
Stunning the way you decorated the cake. Amazing colors. Perfect for the Holiday Dessert table.
Deeba..I keep coming back to this cake just to look at it because it’s so gorgeous. The french vanilla buttercream looks and sounds incredible!
Birthday Greetings Deeba
The apple does not fall far from the tree! What an incredible pen and ink, that too for someone so young. You have passed on your creative genes I am happy to see.
I made this cake for New Year’s dinner – it was absolutely wonderful. I made some small changes, used walnuts in the meringues and added a little bit of orange essence to the cream. Next time I’ll make a little more cream :-).
Thanks for this great recipe (and for the others)!
Your patience is incredible! I admire bakers to begin with, but you’re also artistic!
Hey Deeba,
Amol Paper Mills does make parchment paper in Bombay and its vegetarian to add to it.
Really? And how much would a roll cost? Do you know? Thanks for letting me know Kamal
1 box 30cm by 10 mts costs around a 100. Not sure of the exact price. Want me to courier it to u?
Oh you are too kind! I will say yes if you agree to take the $$$, and can send me 2? Pretty please? Thank you!! Would you like basil seeds in return? My plant is seeding!!
HI, I’D LIKE TO ASK REGARDING the meringue layers. um how did you make them into a circle shape? did you use a ring mold to shape the meringue layers well? thanks in advance for your time in answering my question, love your baking site by the way 🙂
Hi Jubi, Thanks for your sweet mail. For the meringue layers I traced out circles onto the parchment paper, turned them upside down so that the lead doesn’t enter the food mix, and spread the batter with an offset spatula. Hope this helps!!
Hi I so love this creation that I would love to publish the recipe and photographs in my magazine called Dekat.
Regards
Elzilda
It would be an honour Elzilda. Sure!
Thank you for asking.
Hi! Thanks for posting, I love nice presentation as well. Lovely.
, I’d been trying to make one but didn’t work, but this time, I made it. But I have Problem with buttercream, why your frosting is white and mine is yellow?
Thank you. Keep posting.
I finally get to eat a slice of it, I made one yesterday. It didn’t turn out chewy, and it’s so sweet for me, maybe I can cut a bit on d sugar. I bake it for 40 mins, so maybe I need to keep it longer. Does it has to be kinda toasted when I take it off d oven?
Thank you