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- เผยแพร่เมื่อ 13 ธ.ค. 2022
- SANS RIVAL is a frozen dessert cake popular in the Philippines with disputed origins.
It is made of layers of meringue put together with French buttercream and chopped roasted cashew nuts. There are different versions depending on the nuts used. The classic is made with cashew nuts but we now have Almond Sans Rival, Pistachio Sans Rival, etc. This dessert should be kept frozen NOT refrigerated to retain the crispiness of the meringue layers. The secret to crispy meringue is low temperature, long baking time and a lot of patience in between. It is a delicious dessert worth making.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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one of my fave
Just in time for the holiday season, Chef Rose ❤ thanks for sharing.
You are so welcome! Happy Holidays!
Amazing recipe!, It looks very good and absolutely delicious, Thanks for precisely explaining the recipe and an excellent way.God bless Chef.😊💐
My pleasure 😊 Happy Holidays!
Wow! Love It , chef food for the gods nextime would love learn to make myself .
Will add that to the list of requested recipes.
Thank you po for the recipe.. that's my favorite cake.
You are welcome 😊
Thank you for sharing all your wonderful tips. The step by step process is so helpful!!! 😊 Thank you again
You are so welcome! So glad it was helpful to you!
Hi chef Rose I love watching all your video cooking n baking it’s so amazing. Thank you do much I’m watching from Uk England,
Thank you so much!
Wow this looks amazing and looks delicious recipe one of my favorite.thanks chef rose for sharng this famous recipe sure ill bake this on the 24th.God bless chef🌹
Thank you for watching! Happy Holidays!
You’re my idol Ms Chef Rose❤! Thank you so much for sharing your tips and techniques. I’về been watching over and over your videos. I’m proud to say I’m learning a lot from you. May God continue to bless the work of your hands.
Wow, thank you!
Thank you for sharing 🙋♀️! Look so yummy 😋
Thank you too!
My fav!!! Looks yummy😊
Thank you 😋
A must try recipe, thank you for sharing Chef Rose 😊❤️
My pleasure 😊! Happy Holidays!
Thank you so much chef for sharing the recipe ❤️
My pleasure!
thanks a lot chef💕 for always sharing
You are welcome! Happy Holidays!
My Favorite n even Silvanas luv eat ❤
Thank you!
Thank you for sharing the recipe. 😊
My pleasure 😊Happy Holidays!
Thank you Chef. Great recipe
My pleasure! Happy Holidays!
Omg I can’t believe I was doing the same trick to keeping the cake crisp without losing the volume, which is not to fold in the nuts. Doing it this way also makes it easier to create the cake through an icing piper.
Yes!
Thank you for the tips!
Happy to help! Happy Holidays!
What a perfect timing for the upload! Exactly what I wanted to make for Xmas. Thanks Chef and happy holidays to you and your fam 😊
My pleasure! Happy Holidays!
Hi Chef Rose, what do you use instead of baking paper which you place on the tray surface so that you can easily take out the cooked meringue?
Looks beautiful and delicious ❤
Thank you!
Thank you so much for the recipe and detailed instructions, first time ako nakagawa ng sans rival na super crunchy.
Wow! So happy to know that!
Thank you chef rose... happy holiday....
stay safe
You are welcome! Happy holidays!
Yummy! Thank you po Chef Rose 🌹😊
Thank you too! Happy Holidays!
Good evening Mam Rose thanks for sharing sans rival...
Thank you too! Enjoy!
Good morning! 🌄 Ma'am Rose 🌹 Thank you for sharing your version of "Sans Rival" Perfect for our Christmas Eve celebration ❤️ Have a wonderful day!
You are so welcome! Happy Holidays!
Very clear instructions
Thank you!
I lost my recipe for chorizo . I learned it from you as well . Would love to learn it again
So sorry but we do not give out replacement of lost recipes.
I'm excited to make this tomorrow. Thanks for the many tips. It's obvious you're a professional chef 😘
Thank you! Happy Holidays!
My coating is palpak please help 😢😢😢😢😢
Wow.I am planning to make a book of recipes. I will write all your recipes and have mastered. Malay niyo po one day I'll be in Cebu and look for your school to have it signed. ❤️
I'm a fan of yours po. Watching from Cavite. ( Beginner Home Baker ) since 2020🌹
That would be wonderful!!! Thank you! Happy Holidays!
Thank you Chef for your free learning...
My pleasure! Happy Holidays!
@@ChefRoseofCaroandMarieCebu Same to Chef and to your family...May you have a wonderful and meaningful Christmas...
Oh I love this Chef Rose. Buy the ingredients so many times but never tried it. Not confident perhaps. O said some other time maybe you will share your recipe and here it is! Thank you so much Chef Rose! God bless you more po. ❤
Thank you too! Happy Holidays!
Chef Rose, one more thing. I didn't get it if I don't have a Sans Rival ring. I will use the 9-inch pizza plate so I will need 4 9inch pizza plate wrapped with foil to bake my meringue? And the bottom of the foil I will rub a little oil.
Yes ma'am. That is correct. Just wipe the aluminum foil with paper napkins using very little oil. And don't scratch the oil when you put in the meringue.
Thank you po Chef Rose.
Thanks Chef Rose ! Tanan lami..
Thanks so much! Happy Holidays!
My favorite cake ever! Thanks for this Chef Rose! Will be making this for New Year!
P.S, the peach mango pie was a mega hit! My family devoured them!
Wonderful! So happy to hear that! Happy Holidays!
thanks Chef Rose
You are most welcome!
I've been maling sansrival and yes the crispiness is my dilemma. Thanks for the tip of not adding the nuts. And also the tip about the temp.
You are so welcome! Glad i was helpful!
Ty Chef Rose
My pleasure! Happy Holidays!
Thank's po chef
My pleasure! Thank you for watching! Happy Holidays!
thank you for sharing.. request po chef ng Banyadas. thank you
Noted. Happy Holidays!
Daghan salamat Chef Rose 🥰🥰🥰
You are welcome!
I love this cake. One of my favorite's desserts. Thank you, Chef Rose, for your clear explanations of the steps. What should be the oven temperature and for how long we have to bake the meringue?
280 - 300F for 1 1/2 hours or until meringue is crisp.
Would love to learn how to make chorizo de bilbao.
I still have to figure out how to make that!
I always thought Sans Rival was tedious and hard to make but you make it look so effortless. Thank you Chef Rose for sharing.
Where in Cebu can I buy your Sans Rival rings.
In our store at Caro and Marie in 18 Cherry Court, Gen Maxilom Avenue, Cebu City
@@ChefRoseofCaroandMarieCebu Thank you
thank you Chef for posting. I've tried many of your recipes. they were all good. a few were not successful but i believe in the motto that if you don't succeed the first time, try and try again. Lol! one more thing, Chef, what is the size of your Sans rival? and how thick is your sans rival ring? thank you.
Happy to know that you were able to try my recipes. Same here, I believe in try and try until you succeed. Giving up is never an option for me :)
My Sans Rival Ring is 9" in diameter and 1/2" thick.
Hi CHef Rose, appreciate your explanations and what to expect. if I do not want to use margarine what will be an alternative? can I use Lard ?
Use butter if you do not want to use margarine. Shortening has no flavor.
Thank you for sharing your recipe and techniques. The sans rival ring will save me a lot of time shaping my merengue. Is it 1 inch in thickness? 😊
Less than 1". Happy New Year!
Hi Chef Rose. I want to try your recipe. Looks really good. What would be the effect of using only butter without margarine? And what is the diameter of your sans rival ring please?
You can use butter. It is the best choice. I just use premium margarine to reduce the cost and also it is more stable than all butter in our climate. Sans Rival Ring is 9". Thank you for watching! Happy Holidays!
Thank you so much chef. When using the substitute for meringue ring, do you put the oil before putting the aluminum foil or on the aluminum foil itself?
Wipe the oil using a paper napkin on the aluminum foil.
Thank you so much chef for always answering our questions. God bless you always ❤
You are welcome!
Chef I have a small ven and can bake only one tr. what cn i keep theerngue is ref whiile waiting for the forst batchtocook
You have to bake the meringue immediately. You can not keep it waiting. If you have a small oven, then you make 1/4 of the recipe at a time. Thank you for watching!
Hi chef thanks for this recipe . Do I need to refrigerate the cake base sa fridge if I'm not ready to assemble yet and if so how long sa fridge thank you
You need to freeze the meringue OR pack it in an airtight plastic bag inside a covered container.
Thank you Chef Rose for this recipe. 💗 Few questions: 1) Can I just pipe they meringue in a circle? 2) If I don’t have a paddle attachment, is it still ok to continue to use the whisk? 3) Can I use all butter instead of margarine? Thanks in advance! 💜😊 16:49
Yes you can pipe the meringue into a circle.
As long as your butter is soft, you can use a whisk though your icing will not be a smooth because the whisk creates air bubbles that you don't need.
Yes you can use butter instead of butter compound/margarine.
Thank you for watching! Happy Holidays!
@@ChefRoseofCaroandMarieCebu Thanks Chef Rose. Merry Christmas! 🎉💗
Merry Christmas!
Thanks for sharing chef!
Can we replace cream of tartar with lemon extract?
Replace cream of tartar with lemon juice or vinegar NOT lemon extract.
Chef Rose thanks for this recipe, may I know how many hours to bake the meringue?
I baked the meringue for 1 1/2 hours. Thank you for watching! Happy Holidays!
Can I just use all butter instead of adding margarine? Will it affect the texture of buttercream if you use all butter?
Do you use salted or unsalted butter and do you use roasted salted or unsalted cashews? They sell them both here.
Thank you for sharing
Happy Holidays🎄☃️👩🍳
You can use butter instead of margarine. I used butter compound because it is more stable in our climate in the Philippines and it is cheaper than pure butter. Butter will give you the best flavor. For icing, you can use salted butter. Use roasted unsalted cashews. Thank you for watching! Happy Holidays!
@@ChefRoseofCaroandMarieCebu thank you, Chef
Happy Holidays too to you and your family. 🎄☃️👩🍳😋
Where are you located in Cebu as I am going there December 1 -4? I want to buy that sans rival ring and the rings for the silvanna. Thank you for sharing your recipes.
We are located at 18 Cherry Court, Gen Maxilom Ave, Cebu City. 18 Cherry Court is infront of USC North Campus and Landbank.
Chef unsay substitute kung walay cream of tartar sa amo lugar
Use lemon juice or vinegar.
Hi Chef ai have a convection oven want to try. How many hour should I bake it with fan?
Bake it at 280F for about 1 1/2 hours.
KALAMI!!! Kaya ni nako??? 🤔🤔🤔sans rival and silvanas are 2 of my favorite sweet treats 😋😋😋I think it's about time to upgrade my oven and mixer, noh😁😁😁
Please try it! Thank you for watching!
@@ChefRoseofCaroandMarieCebu Thank you, Miss Rose, I will sure try this. By the way, how long is the baking time?
Is it ok to just use a 9x13 tray and if already baked just cut into 4?
I find using the round cake pans does not work for me because I only have a small oven? Also can I substitute vanilla extract instead of rum . Regarding oven temp I only have Fahrenheit so should I bake at 300 degrees for 40 minutes or should I do an hour
If I can convert to Fahrenheit at 300 do I still need to place a wooden spoon to partially open the oven door?
You can bake in a rectangular pan but be sure you cut it quickly straight from the oven because chances are they are going to crack and break. Rum is optional. You can replace with vanilla. I also use fahrenheit - 300F. Baking time varies from oven to oven and also depending on the thickness of the meringue. Baking time in most recipes are only guides. Yes, regardless if you use C or F, I would partially open the oven door towards the end of the baking period.
@@ChefRoseofCaroandMarieCebu thank you so much. I really appreciate your response . Can I also use a Pyrex dish and just put a parchment paper or is the baking tray a better option. I tried pre heating at 320F for 40 min but when I had it cooled it cracked when cutting so you said immediately cut . Now I know
I was hoping my merengue would be thicker so it’s even if it’s on a tray it will heaven layers but for some reason the merengue of course did not rise so I only saved 3 pieces .
Do I also use 8 egg yolks and 8 egg whites. For my egg whites I buy from the store. Do all ingredients including butter have to be in room temperature?
I wish I had your email because it’s so long so sorry about that. I just want to perfect this cake it’s my favorite and at the store it’s almost like $9.00 a piece so I rather make it . Thank you so much for a step by step procedure it was so informative and well explained
I recommend that you use a baking pan or a baking sheet. Pyrex containers tend to brown too fast and you will have difficulty removing it from the container. Butter should be firm but not necessarily very cold. Egg whites whip better when they are not cold. Use the specified number of eggs in the recipe. Good luck!
Hi Chef thank you for the recipe... Ask po saan po meron ganyan na molder ng merengue?
We sell it in our store here in Cebu. You can message us at 09369013025.
@@ChefRoseofCaroandMarieCebu okay noted thank you Chef.. I'll contact it. I hope you have in different sizes
We only have it in one size ma'am.
Chef, d meringu I know is similar to this but two thicker layers n covered with chocolate icing n covered with nuts just like yours... but my question is the meringu was white inside even after baking it? How do I do that?
Bake your meringue at 280-300F or slow oven. It is not totally white but not brown too.
Good day chef Rose🌹, 😻 i was wondering how to have that sans rival ring pls🙏 I will order if u allow me here in Bulacan 🤗
Please call 0936-901-3025 to order the ring
@@ChefRoseofCaroandMarieCebu thank you so much chef😘
Hello chef. Gday. Is your big oven has no fan as well? Thanks
It has a fan but I did not use the fan to bake the meringue.
@@ChefRoseofCaroandMarieCebu thanks chef. i have to decrease my oven temp since it is a convection oven❤️
Yes. If you are using a fan in your convection oven, reduce the heat by 20F
hi chef rose... thank u very much for sharing us ur recipes.... just wanna asj if you ship sansrival ring in bulacan.....?
Yes we do ma'am. Please message 09369013025. Thank you! Happy Holidays!
@@ChefRoseofCaroandMarieCebu thank you so so much chef rose.... 💕💕💕
chef rose.... good day poh... may fb page poh b kyo....?
Hi chef! Pwede po ba gumamit ng whipped cream instead of buttercream?
No because sans rival should be kept in the freezer and whipped cream do not freeze well.
Chef, if making the meringue ahead, is it stored in the freezer, refrigerator, or just outside, for as long as it's in an air-tight container?
You can store baked meringue in an airtight container.
@@ChefRoseofCaroandMarieCebu marami pong salamat.
What is that round thing called to form the meringue?
Sans rival ring.
Hi chef, where can I buy a sansrival ring you used?
In our store in Caro and Marie.
What is the depth/height of the 9 inch Sans Rival ring? It almost looks like it's just over 1/2 inch?
About 1/3"
hello, may I know what can I used inexchange of rum?
You can omit the rum. I use it only as a flavoring.
Chef, may I order 2 sans rival ring and 3 silvanas mold. How do i go about it
Please call Deliah at 0936-901-3025 to place your orders.
Do u have a physical store like a bakeshop? Gusto ko sana magpa pic with chef Rose when we visit Cebu!
I have a physical store - Caro and Marie. It is not a bakeshop. We sell baking supplies and ingredients and we also have a baking school. Hope to see you when you visit Cebu. Happy Holidays!
Hi , How long is the meringue be in the oven?
I baked mine about 1 1/2 hours.
Hi Chef question po. Since very humid po ng weather dito samen , is it ok to chill the meringue before piping them and bake?
You have to pipe and bake as soon as you finish mixing the meringue. Do not chill before piping and baking. Thanks for watching!
Thank You Chef. I keep going back to your channel. I’m learning a lot specially I’m a newbie baker. You make sure you teach the fundamentals and techniques for a certain recipe., Which I am actually looking for. Thank You and to more recipes ❤
So happy to hear that! Thanks so much!
Chef for clarification Almonds and Pistachio topping...we also need to roast before assembly? Thank you
Yes. You need roasted nuts for the finished product
Where can I get the cake rings? Or should I ask how can I buy it? I have a frienf who’s in Cebu right now. I will ask a favor to get me one. Thanks!
In our store - Caro and Marie. You call call
+63 936 901 3025 to inquire. Thank you.
Hi chef where do u buy the sansrival cake ring? Thanks
We sell it here in our store in Cebu.
@@ChefRoseofCaroandMarieCebu how much each and do u ship to bulacan?
Yes we ship to Bulacan thru JRS. Please message or call Deliah at 09369013025 to inquire for the price and to order. Thank you for watching!
Gday chef. Can i make half of your french buttercream recipe? Thank you
Yes, you can
@@ChefRoseofCaroandMarieCebuthanks chef❤
Can i use brandy instead of rum?
Yes you can.
Hi Chef! What if i dont want to put rum, is it okay?
You can omit it. The rum removes the "umay" (tagalog) or "bidli" (bisaya) taste of the butter. You cannot taste the rum. But you can omit it.
@@ChefRoseofCaroandMarieCebu thank you po!
Ano po gamit nio na margarine?
Premium or refrigerated margarine like baker's best or butterlicious.
Hi Chef. I would like to order the ring. Am from Manila. Am also curious if you would have square and rectangular molds for sans rival? (I hope so) Do the rings also come in different sizes? Thank you po.
The rings come in 2 sizes only. I think 7" and 9". We do not have square or rectangular ones available. To order the ring molds, please call or text Deliah at 09369013025. Thank you!
@@ChefRoseofCaroandMarieCebu Salamat po chef.
How did you roast the nuts?
Oven 320F for 20 minutes.
how long do you bake the wafers ? Chef
1 - 1 1/2 hours.
@@ChefRoseofCaroandMarieCebu thank you chef
Hi Chef Is it possible to order the sans rival ring?
Yes. Please message Deliah at 0936 901 3025 to order. Thank you!
Hi chef. How many days for the baked meringue to store in an airtight container? Is it inside the fridge or at room temperature? Thanks
Baked meringue without icing can be stored in an air tight container at room temperature for 1 month packed in plastic bags and put inside a sealed container.
@@ChefRoseofCaroandMarieCebu chef how about with icing, how many days it will last and how can i store them? Thanks
Keep in the freezer for 2 months.
@@ChefRoseofCaroandMarieCebuthank u Chef 😊
what is the equivalent measurement if i use vinegar instead of cream of tartar?
Same amount as cream of tartar
How many mins is the meringue in the oven???
1 1/2 hours more or less depending on your oven.
Chef what is the baking time for the meringue?
Depends on your oven. I bake mine around 1 1/2 hours.
What size is the ring Chef?
9"
Thank you Chef, Happy Holidays!
ano po tawag sa pang form nyo ng sansrival at saan po nabibili
Sans Rival ring. We sell it here in our store in Cebu. You can order and we can ship it to you. Please call 09369013025.
@@ChefRoseofCaroandMarieCebu Hi Chef Rose taga California po ako..check ko kung meron ako similiar makikita dito. thank you po.
How much is the cake ring ?
Please call Deliah at 0936 901 3025 for the price. Thank you!
Chef Rose, why is my meringue spreading so much in the oven. Its not keeping the shape. Do i need to whisk the egg whites more?
I believe your meringue is under whipped. It is supposed to hold its shape. Please try again.
@@ChefRoseofCaroandMarieCebuthank you Chef Rose. Appreciate your response. Super love your channel!
gaano po kadami ung water sa syrup
Please watch the video in full. Recipe can be found at the beginning and at the end of the video.
Ilang minutes po iluto and meringue s oven?
About 1 to 1 1/2 hours.
@@ChefRoseofCaroandMarieCebu thank you! I will make this for valentine's day.
Hello! Where can i order ring po?
Please message Deliah at 0936-901-3025. We are in Cebu but we can ship anywhere in the Philippines. Thank you1
How long is the baking time?
And at what temperature?
300F for 1 1/2 hours.
The cashew is on the darker side.
You mean it's brown? It is supposed to look like that and it is a lot nuttier and tastier.
The cashews are roasted to get the full flavor of the nuts.
You are right! The cashews are supposed to look like that. Roasting them makes them nuttier and tastier! Thank you for your comment!
Good morning again Cheff Rose ived been calling and texting the no. You gave regarding the sansrival ring but unfortunately, nobody is answering and texting no reply yet do you have an update cell no. Thank you.
We are closed on Sundays. We are open Monday to Saturday 8am-6pm but yesterday - Saturday we were closed because it is the Feast of the Sto Nino. Pls try to call again on Monday 09369013025. Thank you.
Great recipe! The name
is in French, so you don’t
pronounce the “s” at the end of the word “sans”. It is pronounced “san rival”