Sans Rival: Challenge Accepted

This month I join with thousand of other bakers from around the world to accept the Daring Baker Challenge, from thedaringkitchen.com.  The challenge this month was to make two traditional Philipino dessert served during the holiday season: Sans Rival (Without Rival) and Bibinka (a sweet rice cake). The goal is to challenge the bakers to demonstrate advanced techniques and get us working outside our comfort zone.  A secondary advantage was the addition of two Gluten-Free and delicious desserts to my repetoire.


Chocolate Cashew Sans Rival

Chocolate Cashew Sans Rival Cake

(Daring Bakers Challenge Recipe)

The traditional version of Sans Rival uses cashew nuts (unsalted) and vanilla flavored French Buttercream between the layers, but you can use any combination of flavors and nuts.

Ingredients

10 large egg whites, room temp
1 cup white granulated sugar
1 teaspoon cream of tartar
¼ cup Dutch processed cocoa (optional and not traditional)
2 cups chopped, toasted cashews

Estimated Preparation time: 165 minutes

Directions

Note: You will need four layers which will mean that you might have to bake in two batches. If you bake in two batches, be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Prep cake pans with oil and flour. Line cake pan bottoms with parchment paper circles. Coat parchment lightly with oil to facilitate removal.

3. In a large bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar.

Folding in ground Cashews

4. 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.)

5. Fold in nuts, reserving enough to use for decoration.

6. Divide meringue into four equal parts. Spread in pans, evenly to edges. Remember, if you must bake in batches, use fresh parchment paper and cooled pans for each batch.

7. Bake in preheated oven for 30 minutes, or until golden brown. Rotate pans in oven 1/2 way through to make more uniform layers.

8. 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.

9. When completely cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

Chocolate French Buttercream Recipe

(Daring Bakers Challenge Recipe)**

Ingredients
5 large egg yolks, room temperature
1 cup white granulated sugar
1/4 cup water
1¼ cup unsalted butter, room temperature
2 oz unsweetened chocolate, melted (or 1½ teaspoon of any flavor you like)

Directions
1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.

2. 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). I have to admit, I had quite a bit of trouble with this step. Tip: stir the mixture only until sugar dissolves, then let boil until the mixture reaches the desire temperature.  If you don't have a candy thermometer, you will know you are at thread stage when drops of the syrup form threads when dropped into cool water.
3. 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.

4. 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 melted chocolate or other flavoring after you beat in the butter.

5. The buttercream will be thin and runny.  Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

Assembly
1. Set bottom meringue on cake board with a dab of butter cream to hold it in place.

2. Spread a thin layer of buttercream and then place another meringue on top.

3. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and

4. The next step calls for you to ice the sides and top of the cake. Because of the richness of the French Buttercream, I have forgone the sides and instead just did the layers and then the top of the cake.   Decorate with reserved nuts.

5. Refrigerate until ready to serve. It is easier to cut cold. You may freeze the cake, but defrost slowly so as not to change the texture.

** If serving to large numbers of guests, or you have issues with eggs, you may want to skip the French Buttercream and make a traditional buttercream instead.  You can find the recipe and instruction for traditional Buttercream Icing here.