Many of you have been requesting
this recipe a long time already. And actually, one of the reasons
why it took a bit long to make it because I still think of the easiest
way on how will I teach this to you. That to those homebakers or thinking
to have this pastry as business, they will not be
intimidated or be afraid. So today, let's create
easy SANS RIVAL. There is it, right? Because this
is among my favorite desserts. Because Sans Rival, we'll you're not
asking but I just want to share, You won't know if it's a cake
or what is its classification? In Europe, it is more
considered as pastry. Not really cake but
in here, it's the contrary. Although in here, it looks like
cake and is put besides cake. That's why if there are birthdays:
"What do you like?" Sans Rival, right? Its origin, the dacquoise
(the actual wafer) came from the....the
one we'll make circularly, it originally came from the France,
it was first made there. The dacquoise pastry. And the term 'sans rival'
actually means as no rivalries. Although its history,
there are people saying that Sans rival were
made first in the Philippines but there are also some who said
it's in the France, it's in the Spain. Anywhere it might be, the most important
is that it's delicious and no rivalries. We are gonna go
against rival each other. So I've been saying many things,
let's just start with it. We start first with the dacquoise
or the meringue, the wafer. I have here 1 cup of egg whites,
you just put it on a mixer. And then I'm also going
to put cream of tartar. Cream of tartar is to stabilize the egg
whites so your meringue won't easily fall. If you don't have cream of tartar,
you can always just use vinegar. Pinch of vinegar, you only need a bit,
just a pinch like that and you just mix it. Medium to
medium high speed. And when your egg whites start to bubble,
you also start putting the sugar too. This is just white sugar. So there, and you're going to
beat this until it's stiff thick. Stiff when you raise the meringue,
to the point that it's not almost moving. I feel like someone
is going to ask: "How about the costing since you
only use egg whites on the recipe?" "The egg yolks
are not used." Well to answer the question,
this is how it is. If you don't have anywhere
you will use your egg yolk, the costing is
considered as whole egg. Even though you will just use the
egg yolks at home, for personal use. You are gonna include
its costing on this recipe. If you have somewhere you
will use your egg yolks into, for an instance, you make
Sans Rival business while at the same time you're also a
Leche Flan Queen in your Baranggay, well, you may just
divide the cost. So half of the cost goes to Sans Rival,
half of the cost goes to your Leche Flan. If you can forecast that your
Sans Rival business will be popular, then you also start a business
that will use egg yolks. Okay, let's look at,
let's see if it's stiff already. It's not yet,
it still go down. It should still go up
so we need to mix it more. That's why in here, I don't
recommend for you to be martyr that you will manually mix it,
use a hand mixer. Okay, let's check
it again. So there, you can see that
it's going up already, right? But a bit more since it's better
if the top won't really move. Why do we need to make it stiff?
Why do we need to beat it until stiff? So that when we put nuts,
it is not going to easily deflate. So a bit more mix. So there, so you will see now
that it's not really moving and if you flip the mixing bowl,
then there it is, right? But of course, I wouldn't recommend
it for you to have this as testing because what if it falls down then you
will just be the one cleaning that, right? So just this,
so there it is, right? So when it's stiff,
they said you shouldn't do this. That's the first thing that
my pastry teacher taught me. Oh my! My age seems to be revealed,
I think around 23 years ago when I first attended....
not 23 years ago but 21 years ago when I first attended a class,
I think I was 12. You shouldn't do it like
that per my mentor. With God's grace, my first item like this
given my father, that was year 2004. So I have a kitchen aid mixer
that is almost 20 years already but by doing it like that,
it was not damaged though. I think it's some sort of luck
or maybe my hands are not big. So you don't all do the things
that you can see I am doing. You may try it but... So there, and then
put the cashew. 1 cup, I feel like I measured 1 cup
but that is good already though since cashew are delicious too
and then you just mix it like this. As simple as that only. There's no right or wrong,
there's no specific direction. As long as you mix it that you
are able to spread the cashew. So there! And when you spread the
cashew, you just get a piping bag. Now, I just use disposable,
I don't use the washable one anymore. You can just order this
online and then you just transfer your wafer
or meringue on a piping bag. Well Oh my!
This one's a tip. You need to do this quickly,
you shouldn't let it wait for long. Because as you can see that,
the meringue, it's super light, okay? When you mix nuts on it,
our nuts is high in fat. It will cause the fall down of your
meringue, it will become watery. That's why you have to
do this step right away. You just cut it and I will just show you
two ways, there are two ways of doing this. First is, I have an 8-inches
ring mold in here. I am going to pipe that,
I will show it to you, okay? I will start in the center and
then I will put it outer circularly. I am piping it. Its thickness is around
1/4 of an inch. Then you raise it up,
you go to the other side. Yes, I am not using
Sans Rival pan anymore because back on the days, we are
using Sans Rival pan but not now anymore. Because this one is easier to do,
lesser utensils to wash. There it is, right? One of the many ways to do this
is for you to draw a circle beneath. But that's it also, you will also use
this for drawing so just put it directly. So after piping this, 1 recipe will
produce you around 5 to 6 wafers enough to give you 1 cake
or a circular Sans Rival. You are using an
8-inch measurement. Because after it's baked,
it will rise up a bit and with the icing, your cake
will be around 8 1/2 to 9 inch depending on how thick your icing
is and the amount of nuts you will put. So I will pipe all of
this and I'm going to bake this in a
preheated 250° F oven or 275° oven with it
being the maximum. Actually, it's not really the term baking
used for Sans Rival but drying. We will have it
dried inside the oven. 250° to 275° F
for around 2 hours. It would really take long waiting
but that's how really it works in order for you to
get that nice crunch, and gooeyness, and texture
of your Sans Rival, okay? So I will bake this, I will continue
the piping and let's go back with it. Okay, so there it is already! My Gosh!
After waiting for around 2 hours. It's cooked already,
it's dry already. Its top has to be dry, our
wafers or dacquiose is cooked. It really sound so fancy,
so touch it, its top has to be dry. That's the indication that even up
to the inside, we have dried it so you will get that nice crunchy texture
and nutty flavor of your wafers. That's what gives unique experience
while you eat your Sans Rival. So we will let that
cool over there and then let's start
preparing our butter cream. This butter cream is just an easy version,
this version is just an easy. So I'm sure that some of you here
are familiar with this already because we have already use
this for our other cake recipes. I just have here
good butter. So of course, it's very important that
you are going to use good quality butter when you are making Sans Rival,
so there, you put it there. I'm using salted
butter by the way. Okay, salted butter and
this is powdered sugar. And this is just cream, all-purpose cream
or heavy cream would do already. Any cream you are available with,
you use that one. Heavy cream is okay too,
so I just put that there together. It's very important that your
butter has to be at room temperature, it should not be cool and
not also be melting too. So from the chiller,
you get your butter out for around 1 hour until the
consistency becomes spreadable. Even the cream,
room temperature. And then mix it first at low speed
and you increase the speed. So there, it will really be watery,
it is really going to curdle. You give your mixer a hard time first
and you see them being together again. It is gonna be combined and
you won't be able to separate that. There it is, right? You are really gonna go a
lot of things for it to be stable. So this butter cream icing is
definitely gonna be very stable. Even though,
you are gonna say. "I would still travel the Sans Rival
because from Novaliches, someone ordered from me that wants
it to be delivered to Las Piñas". Then there it is, right?
You are the Sans Rival Queen already. This will not easily
melt because again, this is a stable butter
cream frosting/icing. So there, you can see
it being stable already. Okay, it's smooth already,
look! It's delicious. You know the deliciousness
that is just balanced. It's not too sweet,
it won't make you feel fed up and at the same time,
it will not left you hanging. There is it, right?
This icing.... So I have used a
different finger, okay? You know what, God!
Maybe you're watching us. We are just the one
who will eat that though. It's just us, for family but
if I will sell it, I am strict. Those finger touching
movements are not allowed. It's delicious. So what I'm going to do next is
I will be layering this already. It is still hot but I will let it cool
and I'm going to apply icing. Okay now, let's start layering,
let us put filling and icing already. So normally, you don't
need to have all this 6 layers. It can be four or five,
it depends on you and it also depends on
how thick you piped it. So first, you put paste here beneath,
so I have a cake board in here. You put the paste and you
start putting the butter cream. So just here, just don't put
too thick of butter cream because the fed up
factor would still be there, that you will start to feel fed up
with Sans Rival, so just put enough. Not too much. Okay, one layer.
Second, so you push it a bit. This butter cream recipe
is perfect for 4 layers. So if you will exceed 4 layers,
you can always mix more butter cream. Oh! It break, don't worry
since if you put icing, your wafer is going
to stick up again. Don't be worried even if you
see it breaking, don't worry. You will really
compress that a bit. I feel like six layers is just too high,
I feel like five layers is good already. So there, I'm fine with that. I'm already okay with five
so I will just set this aside. You can always freeze this
and you use it the following day if you are going
to have orders. Even if it's 1 week as long as
it's put in the freezer, no problem. So next, let us
put on the sides. My icing was not enough so
I will just make another batch because I actually
added another layer. Okay now, you
seal the sides. It's not really even
but don't worry. When we put cashews on it
or any nut of your choice, it is going to
be amazing. Okay! And then the top. Isn't it amazing? So you can
make Sans Rival at home, right? That you can really
have as business. Okay, so there,
I cover it up completely. I want my Sans Rival
to be a bit rustic. I don't want it to have that perfect
icing so I will stop that already. So that it would really feel homemade
and I'm just going to clean the sides. This is just a clean towel, I will just
wipe the sides before I put the nuts. And then I just have here
cashew that we've toasted. This is just coarsely
chopped cashew, you just toss it for around 10 to 15
minutes in a preheated 350° F oven. And you just throw it, see? This is the happiest part,
when you put the nuts already. You can be very generous,
you may shower that with nuts. The one we sell is really
showered and we use pistachios. It can also be like that though,
wherever you are happy. You can use almonds, you can use
macadamia and then the top. I didn't shower it with nuts because
I also want to appreciate the butter cream. But if I am selling it, I don't know,
I feel like people really want it, so that, you know?
They would really feel it's worth it. And the texture of nuts are really,
so there it is, okay? You check it because there might be
areas you were not able to put nuts on. Then when you slice it on the party,
you are going to get it, oh! That's why make sure that all sides
are covered or studded, that's the term. Studded with your
toasted cashew, so there! This looks very nice, don't worry since
the wafer we made has cashew too. So the next step,
I'm going to chill this. I will just put it in the freezer,
it can also be in the refrigerator for around 30 minutes to an hour
before we are going to taste it. Okay, so I did put it in the freezer
already for around 30 minutes and then to cut it,
you just heat up the knife a bit. It's hot but not the the point that
it's gonna burn you, just enough. And then we just slice. Okay look,
perfectly cut. And then this,
you just wipe it. Is it still hot?
If not then heat it up a bit. Well, that's if you want
it to be cut perfectly. Okay, so look
at your Sans Rival. My gosh, I am gonna
put it into a small plate. So there! Of course, we will have coffee
to pair it up with Sans Rival. So when I eat it,
I want to rotate it. So let's try it. Sans Rival.....
Sans Rival is very nostalgic. I remember before,
I will mention brands, although overtime...I will
just not mention the brands! But before, there are really
no bakeshops here in Biñan. And my request to my late
Auntie Lud is always Sans Rival and she always buy from one of
the famous bakeries before that is the Sans Rival maker is
the Dates & Nuts on BF Homes. I think Dates & Nuts was closed,
I don't know though. was the owner, they were the first
one that start the contis decades ago and another bakeshop she
buy from is the.... it's the red one. Even now, it's still red though
although overtime, the quality just change. So those are the two bakeshops
where she always buy Sans Rival. There's another one,
the Dolce Nia. Reminds me of my good childhood, reminds me
of the good times during birthday parties where Sans Rival is
normally for the elders but me as a kid,
I always eat the Sans Rival, I don't really touch
those chocolate cakes. It's really so good and
I like that it's not too sweet. There is a perfect blend and balance
of the wafer and the butter cream. It's just so good,
it's perfect! If you are thinking of something to sell,
you just invest on a good freezer, mixer, and of course, the most expensive
investment is you need a lot of time to prepare
Sans Rival. But this is a very
good product to sell. Here in our bakeshop,
it's among those best-seller cakes because it is classic and honestly,
I'm sure you will just realize that it's hard to find
a good Sans Rival. So what are you waiting for?
You make this one already and I wish you all the success in
whatever business that you will start or you will continue
or you will expand. I'm going to see
you all soon. :333
