Sans Rival is also known as Butter Cashew Layered Meringue Cake. It’s a popular dessert in the Philippines. It’s a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A creamy and crunchy mouth-watering goodness in every bite.
you might be wondering why it has a French name? (Sans rival) or without rival in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home.
This is my version of Sans Rival Cake Recipe, Enjoy!!!
For the Meringue Wafer:
10 pcs. egg whites
1 c. sugar
1½ cups cashew nuts, finely chopped
1 tsp. cream of tartar
1 tsp. vanilla
For the Butter Cream Filling:
6 pcs. eggs yolks
½ cup cashew nuts, roughly chopped for toppings
1½ tsp. vanilla
1 cup butter
1/4 cup water
1 cup sugar
Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.
Beat egg whites until soft peaks formed.
Add cream of tartar and beat, gradually add the sugar, beating well after each addition.
Continue beating until egg whites are very stiff.
Fold in vanilla extract and cashew nuts.
Divide in 3 or 5 portions and spread in prepared pans.
Bake at 300F for 30 minutes or until golden brown.
Remove from the oven and let it cool just enough to handle.
Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.
For the Fillings:
In a bowl beat egg yolks until thick.
In another bowl cream the butter and add the vanilla, then set aside.
Boil sugar and water until it spins a thread.
Place the bowl of an egg mixture over a bowl of cold water.
Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.
Whisk vigorously to incorporate and to cool down the egg mixture.
Blend egg mixture into the butter and whisk well.
Add and sieve only fine cashew nuts and reserve the remaining.
Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.
Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.
Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
For years I raved about this garlic paste from Zankou Chicken, a Lebanese fast food chain in LA, a must have whenever we’re in Southern California. This sauce which is served with their rotisserie chicken is amazing, we love it so much we’ve even brought some home with us!
It never occurred to me to try making it at home. I’d read some article about this secret sauce and assumed it was impossible to recreate, not to mention for years I’d mistakenly thought it was an Armenian restaurant and therefore a secret recipe from Armenia.
Imagine my surprise when this summer I was served the exact same creamy paste in restaurants in Jordan and Dubai and told this sauce that I love is Lebanese and is called “Toum”. When we got home my daughter and I decided to try our hand at making this yummy sauce.
Traditionally I believe the sauce is made by mashing fresh garlic with a mortar and pestle until it turns in to a creamy paste. I’m pretty sure the restaurants aren’t mashing garlic the traditional way in their kitchens, so I searched the web to see how it”s done. There are 3 modern methods using either a food processor, blender, and immersion or stick blender. It seems that the method of preparation is more important than the ingredients, after all there are just 3 ingredients. Most methods require slowly pouring in the oil to thicken the sauce, I have no patience or time to do that. There had to be a better way! Some also required a food processor or an immersion blender. I didn’t want to haul out the food processor and I don’t own an immersion blender, so I had to use my handy dandy Ninja.
So I found this recipe from Food.com. It uses a blender and doesn’t require slowly pouring the oil in. Instead it uses egg whites to thicken the sauce.
I have to admit I didn’t get the creamy paste consistency, but I came up with a sauce that is great drizzled or poured over a chicken shawarma sandwich. I will try making the paste again, maybe after I buy an immersion blender or decide to dig out the food processor. In the mean time this garlic sauce is pretty darn good! It makes even the rotisserie chicken from Costco or Sam’s Club great.
Here’s the recipe from Food.com, it’s a wonder that something so delicious is made with just 4 ingredients! Be sure to use fresh garlic not the bottled minced garlic. I was lazy and tried that, it did not turn out well.
3 cups Mazola corn oil
1 cup lemon juice
1 lg. bulb garlic – peeled (I actually used 2 bulbs, I really like garlic)