(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:
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!