Broas Sans Rival Recipe Dessert

Sans Rival Kawaling Pinoy

WEBApr 8, 2019 · In a medium saucepan, combine the sugar and water and stir. Let the mixture boil over medium heat. Once boiling, place a candy thermometer in the pan to monitor …

1. In a bowl of a stand mixer, beat the egg whites on medium-high speed for about 1 minute.
2. In a medium saucepan, combine the sugar and water and stir. Let the mixture boil over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.
3. On a serving platter, place one meringue layer. Spread a thin layer of buttercream over the surface of the meringue and sprinkle with some of the chopped cashews.

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Sans Rival Cake (Filipino Cashew Cake) – Baking Like a Chef

WEBApr 3, 2024 · How to make Sans Rival cake step-by-step. Step 1. Preheat oven to 300°F (150°C). Butter and flour four 8-inch (20 cm) cake rings. Place prepared rings on a …

1. Preheat oven to 300 F/150 C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.
2. To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar. Then switch the mixer to the high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.
3. Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off parchment from the bottom and allow it to cool.
4. To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 F/115 C. Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.

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