Daring Bakers make Sans Rival

I love it when the Daring host challenges us with something I have never heard of.  It is a little intimidating  not having any idea what to expect, but also very exciting to try something new.   The challenge this month  was presented to us as a Filipino dessert.   To my knowledge, I have not had anything Filipino  so I was excited for this challenge!

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:

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

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.

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

2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.

3. 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.)  For some reason I forgot to take pictures of all this 😦

I added the cocoa powder when I had soft peaks

4. 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.)

5. 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.  **I wanted to make a different shape so I just piped my batter on parchment paper**

6. 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.

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

French Butter Cream

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


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).

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. 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 butter cream for at least an hour, and whip it smooth just before you use it.

I melted the chocolate in a double boiler and added it to the frosting.  It seemed quite dull, not very chocolatly at all.

I ended up melting 4 more oz of chocolate and added it.  Turned out much better


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.

This desert was delicious!  Everyone loved it! I have already had requests for a repeat!  A few things went wrong, mine was not “crispy” it was fairly chewy, but I have to say I loved the chewy texture.  Next time I would put it in the fridge before cutting because it does not look very nice, but to be quite honest we couldn’t wait to try it.  The texture of this cake was amazing.  Mine was chewy, yet had the crunch from the chopped nuts.  The frosting was to die for,so silky and buttery.

Thank you Catherine for such a wonderful challenge and introducing me to Sans Rival!


5 thoughts on “Daring Bakers make Sans Rival

  1. Looks gorgeous! I had to bake my layers for an additional 30 minutes to make them crispy instead of chewy, but they did get a little brown, too. I told those who ate it that the caramely flavor was intentional. 😉

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