November 2011 Daring Bakers’ Challenge # 58:FILIPINO DESSERTS: Chocolate and cashew nut Sans Riva

There were too many thing happened last month (the flood, people and etc.) and all of them made me forgot about the DB completely.

FILIPINO DESSERTS: CHOCOLATE AND CASHEW NUT SANS RIVAL

I started to realize on 28th of September that I forgot it, haha. So for this month to prevent the same problem I made this dessert on the first week of November ^^.
This month we make something special again, "the Filipino desserts". There are 2 kinds of desserts to choose from the Bibingka: " Bibingka is traditionally served during Christmas. It’s similar to other Asian desserts that use rice flour as the base, like mochii. The traditional method of preparation is to line a special clay pot with banana leaves, pour in the batter, top with banana leaf, and then sit it in coals to cook. It is served with a shredded, mild, white cheese and slices of salted egg on top for flavor contrasts. But you can also top it with butter and shredded coconut. You will find the ingredients you need at any Asian market" this is the information from Catherine Enfield the host of this month. 
And another recipe is "Sans Rival cake". “Sans rival” means “without rival” and any Filipino will argue with you that this is true. Although it’s one of the most popular desserts in the Philippines, its origins are certainly French. In the 1920’s to 30’s there were many Filipinos who went abroad to study. A good number went to France and learned many French cooking techniques which they then brought home. A Sans Rival is made with layers of dacquoise, typically using crushed cashews, with very rich French buttercream frosting. The dacquoise is allowed to bake and dry to a crispy layer so that there is the crunch of pastry and nuts with the buttery, silky frosting. In this regard, a Sans Rival is not very different from some of our past challenges (for us old timers). 

I choose to make the Sans Rival cake in chocolate flavor (not traditional but I think it will be great, hehe). It's like a dacquoise with a lot of buttercream, I'm sure that my sister will love it. The cake is very good, (thank you Catherine for great recipe), but I found it too sweet for my taste. So I sprinkle a lot of cocoa powder on top of the cake to add more bitter taste of chocolate and it's great help.

It's amazing that my cake gone in one day (you have to imagine that I didn't have a party!!!!!!!!!!), so it can be a guarantee of how good it is, right?

PS. I serve mine with a cup of strong tea or coffee, even I use cocoa powder the  sweetness is still there ^^, so give it a bit of bitter taste will make it more delicious. 

"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"

Chocolate and cashew nut Sans Rival

Servings: 12

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (weight then sifted)
160gm   toasted cashews, finely grounded

100 gm chopped, toasted cashews, for decorating

Cocoa powder for dusting 

1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line 30x40 cm cake pan bottoms with parchment paper and butter and flour the sides really well.
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)
 4. Fold in 160g of nuts.

5.  Spread the batter in pans, evenly to edges.
6. Bake in preheated oven for 45 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges and cut into 4 uniform shape. Set aside.

Crème au beurre or French Buttercream

5 large egg yolks, room temperature

1 cup (240 ml) (225 gm) (8 oz) white granulated sugar

1/4 cup (60 ml) water

1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature

A pinch of salt

 2 oz (55 gm) unsweetened chocolate, melted

 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.

 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Add the melted chocolate, beat to combine.

Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a
thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of
buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.
Sprinkle with cocoa powder.
Refrigerate until ready to serve. It is easier to cut cold. May freeze.

FILIPINO DESSERTS: CHOCOLATE AND CASHEW NUT SANS RIVAL

November 2011 Daring Bakers’ Challenge # 58:

FILIPINO DESSERTS: Chocolate and cashew nut Sans Rival