Catherine of Munchie Musings was our November Daring Baker's 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.
Layering the cakes and buttercream wasn't as difficult as I would have thought. It came together quickly. The hardest part for me was getting the nuts to stick on the sides. I wrapped the entire thing in plastic wrap and refrigerated it. Two days later I served it as dessert after and Asian inspired meal. Everyone loved it. The nutty sans rival and the lemony buttercream worked perfectly together and were offset by the tart raspberries on top. Not only did it taste good but it was beautiful and impressive as well. I'd like to try making it again with different flavored buttercreams.
Sans Rival Cake (adapted from Catherine's own recipe)
10 large egg whites (save the yolks for the buttercream)
1. Preheat the oven to 325 degrees
Lemon French Buttercream
5 egg yolks
1 c. granulated sugar
1/4 c. water
1 t. vanilla
1 t. lemon extract
zest from one lemon
1. Put the egg yolks in a mixing bowl and beat on high until the have doubled and are lemony yellow in color.
2. Put the sugar and water in a heavy saucepan and cook over medium heat. Continue cooking and stirring until the syrup reaches 235 degrees.
Assembling the Sans Rival Cake:
2. Spread buttercream on the top of the cake and around the sides. Immediately push the reserved almonds into the sides of the cake or decoration. Refrigerate for at least 2 hours or up to 3 days before serving.
3. When ready to serve pull the Sans Rival Cake from the refrigerate and cut gently with a serrated knife. Top each piece with raspberries and serve.