Gateau Le Sans Rival

The recipe I followed is from Pat Limjuco Dayrit’s book, “Favorite Filipino Recipes.”  In bold are my notes.

Meringue:

  • 5 egg whites (3/4 cup)
  • cup sugar
  • 1 1/2 cup chopped cashews (traditional);  pistachio, almonds, or macadamia may be used.
  • 1/2 teaspoon vanilla

Preheat oven to 350F.  Beat egg whites until stiff.  Add sugar gradually and continue beating.  Fold in the chopped nuts and vanilla.  Divide mixture into 4 or 5 well-greased and dusted 9″ diameter pans to make thin layers.  Bake at 350F until golden brown.  In the book, the author did not indicate baking time. In other recipes 25 to 30 minutes.  That will be burnt version in my oven.   I say at 12 minutes watch your oven.

Remove at once and cool.  With a spatula or knife, remove the now crisply baked contents (author wrote contents, OK?) of each pan.  Mine stuck like crazy glue (exaggerating, of course) and I used non-stick Calphalon cake pans (greased and dusted).

Filling:

  • 1/4 cup water
  • 2/3 cup sugar
  • 5 egg yolks
  • 1 cup butter
  • 1/2 cup chopped nuts

Boil water and sugar until it spins a thread.  Pour mixture gradually over-well-beaten egg yolks and continue beating until thick.  Remove and chill in icebox (author used that word) for 20 to 30 minutes.  Cream butter and add chilled egg mixture.  Fill all layers and cover sides of cake.  Sprinkle with chopped nuts.

Sans Rival, Moonglow Gardens

Sans Rival, Moonglow Gardens

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8 Responses to Gateau Le Sans Rival

  1. Pingback: French Cashew Macarons Easy as Pie « Moonglow Gardens

  2. Catt says:

    I would think that buttering the pan and then lining it with parchment paper and then buttering again would help the meringue from sticking….sounds like a delicious recipe – I am going to try it! Thanks.

    • Hi, Catt. Thanks for stopping by. I haven’t updated this post though I have been tweaking the directions. It will be another post after the holidays perhaps. I have baked the meringue on parchment and foil (dull side) WITHOUT BUTTERING, and both have had successful results. However, SILPAT is heaven-sent for this project.

      Happy Holidays!

  3. Pingback: Double Espresso Macarons « Moonglow Gardens

  4. Jun Belen says:

    Can’t wait to try this Annapet! I’ve always felt intimidated by making sans rival… I have to give it a try!! Looks yummy!

    J

  5. Jun, thanks for stopping by! I have to write a new post to share new techniques.

  6. Lala says:

    hahhhaha and you say the piggy makes you laugh! you’re hilarious! how did i miss this post? i gotta dig your garden a lil bit more. heee.

  7. Lala says:

    this night will never be forgotten, lol! thx for the laughs, as always. and the butter sandwich recipe 🙂

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