(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.)

This month was a dessert I’d never heard of before – San Rival.  It’s Filipino – layers of meringue with nuts, separated with layers of buttercream.  I did both the meringues and buttercream in chocolate. 

The base started with 10 egg whites. They got beaten with a cup of sugar and a bit of cocoa.  Once they get to stiff peaks, a cup of finely chopped nuts gets folded in.  The recipe calls for cashews, but I had walnuts, so I used those.

The layers get baked in cake pans.  The recipe was written for one large "cake", but I thought they’d be cute as mini desserts. So I baked them in layers:

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Then took a biscuit cutter and cut out small circles of each layer.  Other people said their layers came out too crunchy for cutting, but mine were only very crunchy around the edges.  I could have baked them longer, but I liked the texture as they were.

On to the buttercream.  I’ve made buttercream a lot, and so I knew what to expect.  I beat the eggs, cooked the sugar, poured it in slowly, let it cool, and added the butter.  I don’t even get nervous anymore when it looks just about to break – I just let it settle.


I had fresh eggs, which had very yellow yolks, so my buttercream came out pretty cream-colored.  At the very end, I added 2 ounces of melted and cooled chocolate.

Then the assembly. I stacked the meringues, piped the buttercream on them, and sprinkled walnuts on top:


A whole plate:


They came out really good. I like this buttercream recipe better then my current one – it’s much lighter.  Vanilla meringues with the chocolate filling would look impressive, too.  This one is going into my rotation for guest nights!

( see the recipe )

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