The Best Sans Rival Recipe (Not overly Sweet!)
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- čas přidán 12. 09. 2024
- Sans Rival is a Filipino classic dessert mainly made with layers of meringue, buttercream and cashews which also has its roots to a French dessert cake Dacquoise. This version of Sans Rival is bit different from other because we added almond flour to give the meringue the perfect texture! Crunchy, chewy and buttery. Our take on Sans Rival is to die for because it is not too sweet! :)
So what are you waiting for?
Grab your pen, Take notes and let your hands do the magic!
#SansRival
Music Title: One Step Closer
Composer: Aakash Gandhi
Link: www.youtube.co...
This recipe i made yesterday and it taste heaven! So perfect sa panlasa ko. D sya matamis. When i was making the buttercream sabi antabang nito pag hinaluan na ng butter. But it turned out sooo perfect! Thank you. This the best!
Glad I found you! I always reduce sugar in my recipes so this is a match made in heaven for me. Thanks for sharing!
thanks! happy baking!
Tried this today, I always have a problem beating the egg whites. I may be over beating them? The meringue turns out soft and not crunchy as a meringue should be. I don't seem to know when to stop or recognisze stiff peaks. I did reduce the sugar to just 1/4 cups. But I think it was over beating. Please advise what I might be doing wrong. Thanks!
Debbie Brennan Hi deebie! overbeatinfg is when you saw that the egg whites started to look grainy. Stiff peaks is when you can actually lift up the whisk and it can hold its shape and not grainy but glossy. When you bake the meringue in the oven, bake it till it is golden brown so that it will have the crunchy texture ☺️
French buttercream instead of American buttercream. Love the idea.
Love the taste. Not too sweet. Thank you
This is awesome! Thank you for this recipe!!! ☺️ I only have 1 cup of unsalted butter. The other one is salted. Is that okay? Also, is it okay to use silicone mat since I don’t have parchment paper?
yes you can mix the salted and usalted butter if that is all you have and silpat works as well if you dont have parchment paper. Happy Baking!
Sobrang ganda nya panoorin matututo ka talaga hear heart thank u po sa pag share nito
looks yummy i will try it later thanks for sharing it God bless
Wow, love it. Try ko yan. Thank you for sharing.❤
what did you use to press the almonds up against the cake? Love the recipe! i cant wait to try this!
i used a plastic bench scraper ☺️
I love to taste it..looks so yummy!
Sarap naman po niyan paborito ko pa yan. Bagong kaibagan po.
Wow this is the recipe i am looking for.. thank you i found you......this one no flour at all
Looks yummy!!!
thank you!
Hi. What if you don't have a candy thermo? Any advice?
you can get a small bowl with cold water, spoon out the sugar syrup and dropped it to the cold water, leave for a moment and then pick it up, try to ball the syrup with your fingrers, if it turned into a small ball then thats ready ☺️
Yum i will try this for sure God bless
I will try this on Christmas Eve..I know its yummy and not too sweet..
Can i have your Sylvanas Recipe too? Thanks.
thank you for your interest, i would love to share my sylvanas recipe as well! im a first time expecting mother, ☺️ thats why didnt have the time to upload new vids cause im trying slow down but if i the baby is out ☺️ i will surely share my sylvannas recipe ☺️☺️ thank you ❤️
my fave!! 🥺😍😍
I will try this soon. For the meantime, I will buy muna from Cake stores 😋
thanks!
Thanks foe sharing po, fav ko to 😋
Wow look so delicious 🤤 👍👍❤️❤️
Its look so delicious.. i try this soon.. new supporters here
thank you ☺️
Hello its crunchy texture right? Thank you for sharing your recipe
Soooo yummy. Try it.
Yes. I like it chewy.
Hi! Can you use all purpose flour instead of almond flour? Thanks!
ang galing nito, ang sarap pa
thank you ❤️
Hello. May I know what size is the plate that you used 8" or 9"? Thanks!☺
Irei tentar reproduzi-lo nesta semana. Deve ser delicioso demais
Can i use cornstarch instead of almond flour??and for the sugar syrup, can i use powdered sugar use for icing?if yes,what will be the measurement in cup?thank u
Hi, just wondering how many meringue did you made here in total on this recipe?only 4pcs?thanks
Thank you for the recipe. What could be an alternative to almond flour?
So Yummy nito talaga! Why my meringue not crunchy po. Thanks for the reply.
hi,thank you for this recipe will askang what went wrong how to prevent the meringue to stick in the paper? i already use the back paper but nagstick pa rin siya thanks.
baka you waited too long before removing it?
One of my favorite!!! ❤
can I microwave the wafer instead instead of oven?
Is it okay to use all-purpose flour instead of almond flour? If not, what can be a substitute for almond flour?
G D.C. im sorry you cant use all purpose flour, just use cashews and fold it in the meringue
hi Maam may I know po kung ano pwede gawin remedyo sa butter cream frosting nasobrahan po ksi ako lagay ng butter ata, Salamat po Maam Godbless
Hi. I have a samll oven. Can I bake the meringue one at a time?
Blossom yes you can, just cover the uncooked meringue with a damp cloth so that it will not get dry up. Happy Cooking!
hello! pwede po ba dalawang rack gamitin ko? after ng 30 mins ko po pagpapalitin? salamat po!
Can you make a torta delos reyes from Aristocrat?? PLEASE? :)
Natakam ako ! Thanks for sharing the recipes.
thanks ses ❤️
Love this ❤️ I like to try the recipe if I hv a a chance
Kindly please type your ingredients on the description
Ano po pwede alternative kung walang almond flour?
What brand of butter po ang ginamit nyo for this recipe?
Yummy food
Alternative options for eggs?
Wow my favorite and my family too! Looks like i can definitely make this recipe. Thanks for sharing. Maybe I can make a keto inspired sans rival! Hope we can connect and share recipes together. Takecare!
I made this and everyone tasted this recipe were delighted.. i was surprise because the sweetness is good for people with diabetes.. thank you for the recipe.
thank you so much ☺️
i think you can by using swerve or monk fruit sweetener ☺️
@@flavorcatcherrecipes2035 Yay!Absolutely! Will try it very soon :) Thank you much!!
will it be the same temperature and time if it measures 6 or 8inch?
If I dont have a candy thermometer, is there a specific time to heat the sugar? :(
Can I use crisco instead of butter?
It looks delicious😍
Do you have the all ingredients and instructions ?
Ano pong size ng plate na ginamit miyo? Salamat po sa reply!
san po ba ako makakabili ng murang unsalted butter? thank you
Tried making this. The top of the meringue did not turn even slightly brown. Cooked it already for 50mins. The bottom is already brown so i took it out afraid it might get burned.🙁
Tnx for sharing..,got disappointed..,my butter and egg yolk mixture tends to sag..,any help pls?
Try adding a bit of cornstarch. Icing mixtures are just sugar with a bit of cornstarch.
make sure before adding the butter into the beaten egg - sugar syrup mixture, make sure its cold to touch at bottom of the bowl and slowly add the butter 1-2 tbsp at a time. And KyonDesub is right, you can also add a bit of cornstarch
I’ve got the same problem. I checked other recipe and it says don’t go over 135 degree F as it will make your egg yolk-butter mixture grainy and butter should be room temp. before adding it. My cake failed when I followed this recipe. ☹️
Wow game yey
What will happen if i interchange a layer of sans rival cake and regular white cake?
i think its a good idea! ☺️ it will be chewy, and soft! you sould tryvto make it!
pano po kung walang almond flour? ano po pede ipalit
Sarap po nyan
Does using Italian meringue, instead of French (shown here), have any effect flavour/texture-wise? Thanks in advance! I might follow your recipe.
Is that an 8” circle?
its 9 inch 🙂
What is substitite for almond flour ?
mantap.
How can I make the meringue crunchy?
Raw cashew nuts?
Are they crispy?
dumikit ung paper, ayw pong matangal?
catherine ballesteros same problem here 😅
I saw sa other tutorial na dapat daw immediately ang pagtanggal nung parchment paper pero nakadikit pa dn sakin kasi yung gitnang part dn mejo malambot pa while the corners are crispy. Ganon dn po ba texture nung inyo?
hi, i suggest to keep rotating the pan in the oven until golden brown ❤️
Hi ..,want to ask how to avoid sugar crystallization when making a syrup? Is it something to do with the temp? Should it be low heat? Tnx
you can avoid it by not stirring the sugar syrup. you can swirl but do not stir. ☺️
Flavor Catcher Recipes yes I didn’t stir it.., tnx
Yes! The temp is the key for a successful one..my first attempt was failed. I tried to put it in the freezer hoping it will harden but its not the same.
My second try i followed the direction and it was a success.
You can add a few drops of lemon to avoid crystallization 😊
is this an 8inch meringue? ty
yes i used a plate thats about 8 inch ☺️
I already baked this. It so yummy but my meringue not crunchy.why kaya?
is it okay to bake the merengue one at a time, will the merengue deflate if I will bake it one at a time, coz my oven is a bit small, tnx
Rlyn Vicente there is a possibility that it will deflate but i would suggest, only spread the first batch of meringue that could fit in your oven and then while the first batch is baking , leave the second batch of meringue in the bowl and cover it with a damp cloth. hope it will give a little help
@@flavorcatcherrecipes2035 thanks so much for the reply
Cornstarch or all purpose if we have no almond flour
you can opt the almond flour instead use more cashews, thanks
What is thd diameter of the circle drawing
about 8 inch ☺️
pwede Lang ba kahit Hindi Almond flour?
its ok just use cashew nuts ☺️
Flavor Catcher Recipes how about corn starch?
Sarap 🤤🤤🤤
selemet haha 😘
Where is the recipe please.
Yame wow yey sweetie
Làm đẹp lắm.👍👍👏👏👏💯👌🙏🙏👉🔔
can i have your recipe wrote down?
thank you!
Where is the recipe?
Can I use all purpose flour instead
nope i will not recom, im sorry but traditionally they only use cashews you can opt the almond flour if you want ☺️
Do you have the written recipe and procedure? Its really hard to take notes while watching the video :/
You can pause it
Can i use APF instead of almond flour?
no, just use cashews if you dont have almond flour ☺️
Can we use almonds instead?
if you dont have cashews on hand, you can use almonds ☺️
yung kasoy po ba hilaw o luto na
i toasted the cashews po ❤️
Deflated na yung wgg white
Problema ko dumidikit lagi yung meringue sa parchment paper 😢. Pls help.
Humidity affects the result of meringue, the sugar in the meringue pulls out moisture that means too much moisture can lead to a sticky meringue. Also, make sure that you have the right oven temperature and cook it until its lightly brown, if it is till sticky, place it back in the oven for about 5 more mins or until the bottom crisp. Then let it cool completely before separating to the parchment paper. We hope it works! and always remember, successful baking must be learned by trial and error :) We are cheering for you! Fighthing!
Or brush parchment paper with oil
I hope i can try this... Look yummy😍😍😍
Newbie here.. Dalaw kayo sa bahay ko.. Ill do the same.
Nice videos👌i also make videos