Receta Sans Rival – Daring Bakers Challenge November 2011
Catherine of Munchie Musings was the November Daring Bakers’ host and she challenged to make a traditional Filipino dessert 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.
I chose to make Chocolate Sans Rival and I only made quarter batch of the recipe. My daquoise and buttercream came out really nice, though the butter cream quantity was a little less. I suppose it really depends on individual taste; but this particular dessert did not find favour with my family; may be due to the overpowering taste of egg.
Sans Rival
Servings: 12
Ingredients
- 10 large egg whites, room temp
- 1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
- 1 teaspoon (5 ml) (3 gm) cream of tartar
- ¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
- 2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews
Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.
Preheat oven to moderate 325°F/160°C/gas mark 3.
Line cake pan bottoms with parchment paper and butter and flour the sides really well.
In a 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. Note the more finely ground for folding into meringue. The coarsely ground for is decoration of finished cake.)
Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.
Bake in preheated oven for 30 minutes, or until golden brown. 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.
When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
French Buttercream:
Ingredients:
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like
Directions:
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.
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.